Reed Bird Pie
113. Cut your birds in half, wash them and wipe them dry; season with pepper and salt. Line the sides of your pie dish with paste, then place in a layer of reed birds; over these dredge a little flour and put some lumps of butter; then put in another layer of birds, and flour, and butter, till all are in. Put in enough water to make the gravy, cover with a lid of paste, and bake in a moderate oven. Leave an opening in the centre of the top crust to let the steam escape.