Pasties of Game and Poultry

Make three pints of force-meat. (See force-meat for game.) Cut all the solid meat from four grouse. Lard each piece with very fine strips of pork. Put half a cupful of butter and a finely-cut onion in a frying-pan. Stir until the onion is yellow; then put in the grouse, and cook slowly, with the cover on, for forty minutes. Stir occasionally. Take up the
grouse, and put three table-spoonfuls of flour with the butter remaining in the pan. Stir until brown; add one quart of stock, two table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves. Simmer twenty minutes, and strain. Butter a four-quart earthen dish, and cover the bottom and sides with the force-meat. Put in a layer of the grouse, and moisten well with the gravy, which must be highly seasoned with salt and pepper; then put in the yolks of six hard-boiled eggs, and the whites, cut into rings. Moisten with gravy, and add another layer of grouse, and of eggs and gravy. Twelve eggs should be used. Make a paste as for chicken pie. Cover with this, and bake one hour and a half. Serve either hot or cold.
Any kind of meat pasties can be made in the same manner.
With a veal pastie put in a few slices of cooked ham.