A Shropshire Pie

This recipe is supplied by a Shropshire lady who gives its date as 1778. She says in the letter that accompanied it:

There are two little things we always do in Salop, which I am told are curious and special to the county:

1. When serving roast duck it is ‘the proper’ thing to supply onion sauce (rich made with good milk or cream and very little onion) as well as apple sauce, though the bird is stuffed with sage and onion stuffing, and in Cheshire potatoes are added for stuf