MAKE a puff-paste crust, take two ducks, scald them and make
them very clean, cut off the feet, the pinions, the neck and
head, all clean picked and seasoned, with the gizzards, livers and
hearts; pick out all the fat of the inside, lay a crust all over the
dish, season the ducks with pepper and salt, inside and out, lay
them in your dish, and the gibblets at each end seasoned; put in
as much water as will almost fill the pye, lay on the crust, and
bake it, but not too much.