A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Have ready a pint of potatoes cut as small as dice, and a rich crust made. The top can be ornamented with pastry leaves in a wreath about the edge, with any fancy design placed in the centre across the slit.
Preserved exactly as written in the original source
Clean well, inside and out, a dozen small birds and split them in half
put them in a saucepan with about two quarts of water
when it boils, skim off all scum that rises
add salt and pepper, a bunch of minced parsley, one onion chopped fine, and three whole cloves
Cut up half a pound of salt pork into dice, and let all boil until tender, using care that there be enough water to cover the birds
Thicken this with two tablespoonfuls 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 it cool
Line the sides of a buttered pudding dish with the crust
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lay in the birds, then some of the potatoes, then birds and so on, until the dish is full
Pour over the gravy
put on the top crust, with a slit cut in the centre, and bake
