Squab Pot-pie (heirloom)

Cut into dice three ounces of salt pork; divide six wild squabs into
pieces at the joints; remove the skin. Cut up four potatoes into small
squares, and prepare a dozen small dough balls.

Put into a deep baking dish the pork, potatoes, and squabs, and then the
balls of dough, season with salt, white pepper, a dash of mace or nutmeg;
add hot water enough theo cover the ingredients, cover with a “short”
pie-crust and bake in a moderate oven three-quarters of an hour. (Palmer
House, Chicago)

From the White House Cookbook (1929 ed.)

MMed by Dave Sacerdote 3/96