STEWED DUCK AND TURNIPS (Cold Meat Cookery)

Ingredients

• The remains of cold roast duck
• 1/2 pint good gravy
• 4 shalots
• a few slices of carrot
• a small bunch of savoury herbs
• 1 blade pounded mace
• 1 lb turnips
• weighed after being peeled
• 2 oz butter
• pepper and salt to taste

Instructions

1. Cut up the duck into joints, fry the shalots, carrots, and herbs, and put them, with the duck, into the gravy;
2. add the pounded mace, and stew gently for 20 minutes or 1/2 hour.
3. Cut about 1 lb. of turnips, weighed after being peeled, into 1/2-inch squares, put the butter into a stewpan, and stew them till quite tender, which will be in about 1/2 hour, or rather more;
4. season with pepper and salt, and serve in the centre of the dish, with the duck, &c.
5. laid round.