English Sparrow Or Blackbird Pie

• 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

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

sparrows, flour, oil, onion, celery, fatback per, marjoram per, tarragon, salt, fatback, pepper, salt, chilies, clove garlic, thyme, bay leaf, lemon, onions, celery, carrots, apple, bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349069 (may not work)