Pie of Small Birds

Ingredients

• for 1/2 hr. in weak stock
• a bit of butter upon each breast
• very finely minced salt pork
• browned flour
• season well

Method

1. 1

   Clean and stew birds for 1/2 hour in weak stock.

2. 2

   Let cool in gravy, then place an oyster in each bird.

3. 3

   Arrange in a bake-dish with necks against the rim.

4. 4

   Put butter on breasts, sprinkle with salt pork, thicken gravy, and pour over birds.

5. 5

   Cover with crust, cut a slit, and bake covered for 1/2 hour, then brown.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 202. The excerpt below is the record exactly as published.

PIE OF SMALL BIRDS.— Clean and stew blackbirds, rice- birds or snipe, etc., for Y^ hr. in we'ak stock. Let them get per- fectly cold in this gravy; take out, put an oyster in the body of each. Arrange around the inside of the bake-dish, the necks all against the rim, the tails pointin gtoward the center. Put a bit 296 FOWL of butter upon each breast and sprinkle very finely minced salt pork over all. Thicken the gravy with browned flour, season well

Cook this with the app: pantry check, scaling, and the assistant.