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Grouse Pie

Singe and draw three young grouse, and remove their feet, necks and pinions; divide their bodies each into three pieces, and put them in a stewpan with the pinions and some chopped bacon; fry and put in six ounces of chopped ham (raw), a bunch of sweet herbs and parsley and a little salt and pepper. When the ham is cooked add about eighteen mushrooms cut in halves, and one tablespoonful of chopped onion; pour in two tablespoonfuls of white wine and reduce the liquor. Take the stewpan off the fire and let the contents cool. Arrange the meat in a piedish, with hard-boiled eggs cut in quarters amongst it, pour over the gravy through a conical-shaped strainer, and cover with puff paste; brush the crust over with whites of eggs, and place in a hot oven until done. Take the pie out of the oven, lift the crust, pour in a little more thickened game gravy, and serve either hot or cold.