stewpan

Put it into a stewpan with an onion, a carrot, a piece of celery; cover with water and boil slowly for fifty minutes.

Put into the stewpan several pieces of butter, and fry the ducks till a nice brown colour.

Mix well and put it into a stewpan with three-quarters of a pint of white cream sauce.

Put them into a stewpan with slices of bacon round them, and good gravy poured in enough to cover the birds.

Place this in a large stewpan, add half a pint of cream, and mix it with the partridge meat.