Lark Pie a la Melton Mowbray

Cut about one pound of veal into small collops, and fry them with an equal proportion of collops of ham or bacon, and place them at the bottom of a pie-dish; then fry two dozen larks from which the gizzard only has been removed, by picking it out from, under the thigh with the point of a knife; season with chopped parsley, truffle, and shalot, pepper and salt, some mushroom catsup, button mushrooms, and a large tablespoonful of flour; moisten with half a pint of gravy or water, stir over the fire until it boils, and then add the whole to the collops of veal, &c, contained in the pie-dish; cover with puff-paste, bake for an hour and a quarter, and serve.