“Seeing that this was an occasion of considerable importance, Mrs. Breezy had arranged to dine in the drawing-room. It now behooved her to hurry up to her room and change her clothes and lay an extra place for Lola. The dinner itself was being cooked at that moment by the baker next door,--duck, new peas and potatoes and apple pie with a nice piece of Gruyere cheese, which, with two bottles of Beaujolais from the Breezy cellar, would be worthy of Mr. Simpkins's attention even though he did come from Dover Street, Mayfair.”
A cook of roughly the same moment, setting down the same dish.
Bone a full grown young duck, and a fine young fowl of a good size. Season them both well with mace, 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.
Sources: The passage is from Cosmo Hamilton, The Rustle of Silk, free to read in full at Project Gutenberg. The recipe is from Rundell, New system of domestic cookery, formed upon principles of of 1806, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, cheese stamp.