English Sparrow Or Blackbird Pie - cooking recipe

Ingredients

6 sparrows or 2 blackbirds per person
seasoned flour for dredging
fat or oil
chopped onion
chopped celery
1 tsp. diced fatback per bird
pinch of marjoram per bird
pinch of tarragon per bird
salt and pepper
6 to 8 lb. cut (for 8 persons)
1/2 lb. fatback
1 tsp. pepper
2 tsp. salt
2 chilies
1 clove garlic
thyme, savory and marjoram
1 bay leaf
1 lemon, cut in 1/4-inch slices
2 onions, cut in 1/2-inch slices
1 c. chopped celery with leaf end
3 carrots, cut in chunks
1 apple, sliced
bouillon

Preparation

Place meat on rack; salt and pepper. Strip with thin sliced salt pork or fat back.
Add a pinch of thyme, savory and marjoram. Slice garlic very thin and sprinkle over meat.
Add 2 quarts of bouillon.
Add bay leaf and chilies.
Add vegetables, apple slices and onion slices on meat.
For a thin roast, cook 1 1/2 hours.