Stewed Duck and Peas

I give thee all my kitchen lore,
Though poor the offering be;
I'll tell thee how 'tis cooked, before
You come to dine with me.
Then stew'd with butter well,
And streaky bacon, which reveals
A most delicious smell.


When duck and bacon, in a mass,
You in a stewpan lay,
A spoon around the vessel pass,
And gently stir away;
A tablespoonful of four bring,
A quart of water plain,
Then in it twenty onions fling,
And gently stir again.

A bunch of parsley, and a leaf
Of ever verdant bay,
Two cloves, -- I make my language brief, --
Then add your peas you may;
And let it simmer till it sings
In a delicious strain,
Then take your duck, nor let the strings
For trussing it remain.
The parsley fail not to remove,
Also the leaf of bay;
Dish up your duck, -- the sauce improve
In the accustom'd way,
With pepper, salt and other things
I need not here explain;
And if the dish contentment brings,
You'll dine with me again.



From Poetical Cook-Book by M.J.M. (Maria J. Moss), Philadelphia: Caxton Free Press, 1864.