Duck Pie

Ingredients

• the duck
• two ounces of good butter
• a bunch of herbs
• an onion sliced
• an anchovy
• a blade of mace
• salt
• pepper
• a dash of cayenne
• half a pint of boiling water

Method

1. 1

   Boil the duck for about fifteen minutes, cut off the neck and wings, and stew them with giblets in butter, herbs, onion, anchovy, mace, salt, pepper, and cayenne.

2. 2

   Pour in boiling water and stew for an hour.

3. 3

   Strain and add to the gravy from the duck.

4. 4

   Arrange duck in a pie-dish, add seasoning, skim fat from gravy, pour into the dish, and cover with crust.

5. 5

   Bake for one hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 473. The excerpt below is the record exactly as published.

Duck Pie. — Previous to putting the duck into the pie-dish, boil it for about fifteen minutes, but first cut off the neck and wings, which should be stewed for a few minutes with the giblets in a stewpan containing two ounces of good butter, a bunch of herbs, an onion sliced, an anchovy, a blade of mace, some salt, pepper, and a di-achm of cayenne. When the butter has dissolved, pour in half a pint of boiling water

Cook this with the app: pantry check, scaling, and the assistant.