Quail and Oyster Pie

Instructions

1. Pluck, singe and draw the quails.
2. Cut them into neat joints and sprinkle them with salt and pepper.
3. Put them on to boil with the white stock and cook for about twenty minutes.
4. Wash and drain the oysters.
5. Line a deep baking dish with rich pastry and put in a layer of the oysters, then a layer of the quail and so on until all of the ingredients are used.
6. Season the stock with one teaspoonful of salt and one-fourth of a teaspoonful of pepper and pour in the dish.
7. Cover with a top crust, dot with bits of butter and bake in a moderate oven for three-quarters of an hour.