Duck Paté.
Cut the meat from the bones of yesterday’s ducks, in season to make gravy. Do this by breaking the skeletons to pieces, and putting them, with the stuffing, into a saucepan, pouring in a quart of cold water, and letting it in two hours boil down to half as much, or even one-third. Boil slowly, with the lid slightly lifted after the boiling begins. Let this get cold; skim and season. In the bottom of a pudding-dish put some neat slices of duck; on this a layer of boiled egg sliced thin; then, a few slices of corned tongue. (That of a calf will do as well as beef, and be cheaper. It should be boiled and cold.) Sprinkle each layer with pepper and a little salt, with a tiny pinch of mace upon the tongue. When your materials are used up, pour in the gravy, and, just before it goes into the oven, cover with a crust of pastry kept over from Saturday. Bake about three-quarters of an hour for a large dish—half an hour for one of medium size. There must be a slit in the centre of the crust to let out the steam.
By proper foresight, the manufacture of this very palatable pie will consume but little of a busy woman’s time on Monday. Do not forget that with gravies and soups, after you have placed them over the fire in a well-chosen location, they will need nothing more than a hasty glance for, perhaps, several hours, during which much work in other parts of the household can be done.