Title: Blackbird Pie
Categories: Game Poultry Pie
Yield: 1 Servings

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"This dish is illegal, since the taking of red-winged blackbirds is forbidden by law--which I discovered probably just in time to save myself a term in the penitentiary. But I made it often in lean days at the Creek, and since it is so delicious and since any small birds may be substituted for the red-winged blackbirds, such as ricebirds (legal in season), quail, dove, or one-pound size chickens, I list it.

"Brown the whole dressed birds in one tablespoon of butter to every bird. Cover with hot water. Add one bay leaf, one teaspoon salt and a dash of pepper. Simmer until tender, tightly covered. Add one carrot cut in strips and two small whole onions to every bird. Simmer fifteen minutes. Add one small raw potato, diced, to every bird. Simmer fifteen minutes more. More hot water may be added as needed, as gravy should cover mixture. Thicken gravy with one tablespoon of flour dissolved in two tablespoons cold water to every cup of gravy. Place mixture in casserole, add two tablespoons chopped parsley, one quarter cup sherry to every bird, and cover with biscuit crust as for steak and kidney pie. Bake in a hot oven [450 degrees F] twenty minutes or until well browned.

"Four birds per person are right, so that for six people one has truly 'four and twenty blackbirds baked in a pie'". From: James Young Date: 25 Jan 97 National Cooking Echo Ä

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