You strip the little fellow of its meat. Not even necessary to kill it if you are not wanting a large pie. Just take enough to slice very thinly over the inside of the crust. You put the actual meringue on top of that, silly.
I was starting to wonder if perhaps you just fattened them up and used the livers -- but if that was the case, I would expect more French in the name than just "meringue"...
