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Game Pie

Clean thoroughly one dozen birds-quail, snipe, woodcock, etc., and halve them; put into about two quarts of water and when it boils, remove the scum; next add salt, pepper, one bunch of minced parsley, one onion chopped fine, and three whole cloves; put in one-half pound of salt pork cut into dice and let boil till tender, carefully keeping the birds covered with water. Thicken with two tablespoons of browned flour and let it boil up. Stir in a piece of butter as large as an egg, remove from the fire and let cool. Have at hand one pint of potatoes cut into dice, also a rich crust. Put the crust around the sides of a buttered pudding-dish; lay in some of the birds, then some of the potatoes and so repeat till the dish is full. Pour in the gravy, put on the top crust slashed at the center and bake till done.