Duck Pie

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Bone a full grown young duck, and a fine young fowl of a good size.
  2. Season them both well with mace, pepper, salt and allspice.
  3. Put the fowl within the duck, and a calf’s tongue that has been pickled red, and boiled, within the fowl.
  4. Make the whole to lie close.
  5. Draw the skin of the legs and wings inwards, that the body may lie smooth.
  6. Put the birds into a raised pie, or small piedish, and cover it with a thickish paste.
  7. Bake in a slow oven to eat cold.
Original Text
Duck Pie. Bone a full grown young duck, and a fine young fowl of a good size. Season them both well with 84mace, pepper, salt and allspice. Put the fowl within the duck, and a calf’s tongue that has been pickled red, and boiled, within the fowl. Make the whole to lie close. The skin of the legs and wings should be drawn inwards, that the body may lie smooth, Put the birds into a raised pie, or small piedish, and cover it with a thickish paste. Bake in a slow oven to eat cold. The old Staffordshire raised pies were made as above, but a turkey was put over the duck, and a goose over that, forming a very large pie.
Notes
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