Instructions: Pick, soak, and boil the birds with the same care as for roasting.

Make a crust as for chicken pie; lay the birds in whole, and season with pepper, salt, bits of butter, and a little sweet marjoram; flour them thickly; then strain the water in which they were boiled, and fill up the vessel two-thirds full with it; cover with the crust; cut hole in the center. Bake one hour and a half.

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