Clean well, inside and out, small birds, quail, snipe, woodcock, etc., and split them in half; put them in a saucepan with about two quarts of water; when it boils, skim off all scum that rises; then add salt and pepper, parsley, onion, and cloves. Cut up salt pork into dice, and let all boil until tender, using care that there be enough water to cover the birds. Thicken this with browned flour and let it boil up. Stir in butter; remove from the fire and let it cool. Have ready potatoes cut as small as dice, and a rich crust made. Line the sides of a buttered pudding dish with the crust; lay in the birds, then some of the potatoes, then birds and so on, until the dish is full. Pour over the gravy, put on the top crust, with a slit cut in the centre, and bake. The top can be ornamented with pastry leaves in a wreath about the edge, with any fancy design placed in the centre across the slit.