Paging through Venus in the Kitchen or Love's Cookery Book by
Pilaff Bey (pseudonym of Norman Douglas), I came across the
following: Rôti Sans Pareil. Going from the smallest item to the
largest, we have

a large olive stuffed with a paste of anchovies, capers and oil;
a trussed and boned garden warbler;
a fat ortolan;
a boned lark;
a boned thrush;
a fat quail;
a boned lapwing;
a boned golden plover;
a fat, boned, red-legged partridge;
a young, boned, well-hung woodcock rolled in crumbs;
a boned teal;
a boned, well-larded guinea-fowl;
a young, boned, tame duck;
a boned, fat fowl; a well-hung pheasant5;
a boned, fat, wild goose;
a fine turkey; and
a boned bustard.
This was apparently an abbreviated form of a recipe that was in
A. T. Raimbault's Le Parfait Cuisinier (1814). Douglas points out
some problems, like the impossibility of stuffing larger birds
into smaller ones (e.g., stuffing a lapwing into a plover). You
can compare Douglas's rendition with that on page 92 of
Raimbault's book via goog1e, assuming you can read French:

<http://books.google.com/books?id=rtNqrNGoXEwC&printsec=frontcover&source=g bs_ge_summary_r&cad=0#v=onepage&q&f=false>

or

http://tinyurl.com/b5beend