10 in. uncooked pie pastry 1 Cornish hen, quail, or squab
1/2 c. flour 2 T. oil
1 lb. lean ground pork 2 eggs
1/4 c. raisins 10 prunes, minced
1 tsp. light brown sugar 1/2 tsp. powdered ginger
3/4 tsp. salt 3/8 tsp. saffron
1/2 tsp. ground anise 1 tsp. ground fennel
1/2 tsp. ground cloves
Bake pie pastry at 425F for 10 minutes, then let cool. Cut fowl into
about 8 pieces, and dredge in flour seasoned with salt and pepper. Brown
in oil until golden. Combine remaining ingredients, spread about one third
of the mixture on the pie pastry. Distribute pieces of fowl evenly on top.
Use remaining mixture to cover fowl. Bake at 375F for 35 minutes.
