Prepare a hard short crust pastry using eggs, water, flour, and salt.

Roll out the pastry to a medium thickness.

Line a tin pie mold with the pastry.

Place boned partridges in the center of the pie.

Arrange boned and stuffed quail around the partridges.

Add boned larks around the quail.

Sprinkle diced bacon into the pie.

Add sour grapes and a little salt.

Fill the pie with boned thrushes and other small birds.

Do not add spice, cheese, or water.

Ornament the top crust, make a hole in the middle, and brush with egg yolk.

Bake in a moderate oven for several hours, depending on size.

Prepare a clear, flavorful game stock and chill until it forms a hard jelly.

Strain the game stock.

Once the pie is removed from the oven, pour the warm game stock into the pie through the hole in the lid using a funnel.

Serve warm or cool.