Duck Pie

Roast duck in gravy with onions and herbs baked into a pastry.

Skin and boil for a quarter of an hour a duck, having first cut off the neck. Put the well-washed giblets over the fire with an anchovy, a little whole black pepper, a small bunch of sweet herbs, an onion, a bit of mace, a crust of bread toasted very brown, a very little cayenne and an ounce of butter. Cover the pan until the butter is quite melted and all is quite hot, then add half a pint of boiling water and stew until tender. Take up the giblets, strain the liquor and let it and the giblets stand until quite cold. When the duck is roasted remove and cut in pieces while yet hot. When the giblets are cold put them into a pie-dish, pour over the skimmed liquor they were boiled in with the gravy that has run from the duck, season the duck with salt and pepper, put into a pie-dish with a few pieces of butter, cover with puff-paste or short-crust, and bake.