Recipe: Duck Pie

Cut all the meat from cold roast DUCKs; put the bones and stuffing into cold water; cover them and let boil; put the meat into a deep dish; pour on enough of the stock made from the bones to moisten; cover with pastry slit in the centre with a knife, and bake a light brown.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)