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.