(In season August to February)

Required: One duck. Four ounces of ham.

One onion or shallot.

One ounce of flour.

Three quarters of a pint of brown stock.

Two teaspoonfuls of red-currant jelly.

Half a lemon.

One glass of sherry.

A bunch of parsley and herbs.

Three cloves.

Six peppercorns.

Salt and pepper.

Three-quarters of a pound of raised pie-crust.

Green peas, fresh or preserved.

Half roast the duck, then cut it into neat, small joints. Cut the ham into dice; put it into a saucepan with the sliced onion, the herbs, and spice. Fry these until the ham and onion are a pale brown, then shake in the flour and brown that carefully. Add the stock, and stir the sauce until it boils. Then put in the pieces of duck, the jelly, a tea-spoonful of lemon juice, and a little salt. Let all simmer gently for about half an hour or until the duck is quite tender, then add the wine and seasoning. Have ready the raised pie-crust (see below for directions). Just before serving pile the pieces of duck neatly in the case, strain the sauce over, and garnish round the edge with some green peas, fresh or preserved.

To make the Case: Required: Three quarters of a pound of flour. Quarter of a pound of lard. Quarter of a pint of water.

Put the flour in a basin. Put the Water and lard in a pan on the fire; when they boil, pour them into the flour and mix it to a stiff paste, kneading it thoroughly, and adding more Water if the paste seems too dry. After kneading it, shape it into an oval to fit the dish in which it is to be served, and Work it up by hand until it forms an oval case. Keep pressing down the centre and Working up the sides. If the paste seems very soft, leave it until it gets quite cold; or, if you are in a hurry, mix in more flour, otherwise it will not keep its shape.

Pigeons a la Duchesse

When shaped, scallop the top of the case With a pair of scissors, and, if you wish to ornament it more, stamp out a few holes round the edge with a small pastry-cutter.

Put the case on a greased tin, with a firm band of paper pinned round it to keep the sides straight. Fill the centre with rice, lentils, or crusts of bread to prevent the pastry rising up in the centre.

When it is half baked remove the band of paper and brush the case over with beaten yolk of egg, then finish baking it until it is quite hard. It is then ready.

This pastry is not eaten, but is merely a ease in which to serve the duck.