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Fieldfare Pasties

Take half a dozen birds-fieldfares, snipes, woodcocks, quails, and young plovers-draw them, and put the insides into a stewpan with a little butter, first taking out any grit from the gizzards. When they have steamed enough in the butter (they should not brown) take them out, and put the birds in to brown lightly. Remove them; add a little more butter, and stir in three or four eggs well beaten with a tea-cupful of milk. Have ready a forcemeat of veal, bacon, and calf's liver, in the proportion of one pound and a half of veal to half a pound of bacon, and the same of liver. Season with pepper, salt, and spice. Stir this mince into the stewpan, and when it is sufficiently dressed, and thick enough, spread a layer over the bottom of a dish, and when a sweetbread is obtainable cut it, when boiled, into pieces the size of a small nutmeg, and mix these with it. The birds and their trails must now be laid on the forcemeat, with a sprinkling of salt and pepper, and a good squeeze of lemon-juice; the rest should be laid upon them, and a cover of paste over all. Bake in a good oven, and pour in a little rich gravy with a funnel when done. Time, three-quarters of an hour to one hour to bake. Probable cost: snipes, 1s. 6d. to 2s. 6d. the brace; woodcocks, 3s. each: quails, 1s. to 2s.; plovers, 1s. 6d. to 2s. 6d. the brace.