From: The Thorough Good Cook
Poultry: 39. Hot Raised Pies of 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.