From: The Thorough Good Cook

Poultry: 39. Hot Raised Pies of Larks.

Bone the larks; dress the pie-crust; put the farce in the bottom and the birds over the farce; then fill the paste with farce, close the pie, but leave a little hole at the top to prevent the crust from breaking. Let it be cooked of a light-brown colour. When done, take it out of the oven, take off likewise the top crust or cover; then pour a financiere ragout into the pie, after you have drained the fat, if there is any. Do not put the top crust on again; send up hot with high seasoning, which brown entrees require more than white ones.

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