Bone a goose, a hare, two grouse, and four snipes; spread these out on the table; season with aromatin spices, No. 948; pepper and salt; fill them with pork sausage-meat prepared for the purpose; sew them up with string; bake them until done, and use them to finish a pie, in exactly the same manner as indicated in the preceding number, the only difference being, that you must add some thick slices of cooked ham, and use sausage-meat instead of the forcemeat therein recommended. When the pie is baked, pour in the reduced stock from the bones; and when cold the next day, garnish the top with aspic jelly.