Woodcock Pie

Bone six woodcocks, remove the pouches and gizzards, and fry the intestines by mixing in with them two pounds of game forcemeat (No. 67); pound and pass them through a sieve. Fry the fragments of the birds in butter with a small mirepoix of onions, carrots, thyme, bay leaf and celery root, all cut in small dice. Bone twelve larks, season and fill them with the boned turkey forcemeat mixed with their intestines previously fried in butter; press through a sieve, and season with fine spices (No. 168) and brandy. Line a pie mold with pie paste (No. 144); cover the bottom and sides with thin slices of fat pork, and at the bottom lay three of the woodcocks and six of the larks; then another bed of the forcemeat, the three other woodcocks and the six other larks; finish with more forcemeat and a bard of fat pork; wet the inside edge, cover with a flat of paste, and fasten it down; smooth the top nicely, pinch it all around and on the summit, and bake in a moderate oven; when cold fill the pie with partly cold jelly (No. 103) prepared with game fumet (No. 397).