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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 cayenne to taste. When the butter has dissolved, pour in half a pint of boiling water, and stew gently for a full hour; then strain and add the mixture to the gravy from the duck. Cut up the duck neatly, and arrange it in the pie-dish, adding more seasoning if required; skim off all fat from the gravy, which should be cold, and pour it into the dish. Cover with a puff paste, or any other crust liked. Time, one hour to bake. Sufficient for four or more persons.