Potted Cheese.
To a pound of grated parmezan or cheshire cheese add three ounces of cold fresh butter, a little sifted mace, and a tea spoonful of mustard. Mix all well in a marble mortar, put it into small pots, cover with clarified butter, and set the pots in a cold dry place.
Potted Veal.
Cut small a pound of lean white veal, put it into a stewpan, with two ounces of fresh butter, the juice of a lemon, pepper, salt, sifted mace, a bay leaf, allspice, cloves, nutmeg, cinnamon, and mushroom powder, a small quantity of each, a little parsley, thyme, savory, and two eschallots chopped fine. Put them over a fire and stew them ten minutes; then pound them, and add a pound of the mellow part of a boiled pickle tongue and half a pound of cold fresh butter. Mix them well together with two eggs beaten; then press the mixture down tight into small pots, cover them with paper, put them into a moderate oven, bake them twenty minutes, and when the meat is cold put clarified butter over.
Potted Larks or Small Birds.
Pass them with the same ingredients as for veal, and when they are half done take them out and put the lean veal in. When the forcemeat is made put the birds into the pots with it, bake them, and proceed in the same manner as with potted veal.
N. B. Pheasants, partridges, chickens, &c. may be done in the same way, but will take a longer time baking.
To dry Morells, Mushrooms, and Champignons.
Take morells and champignons of the largest size, forced mushrooms of the size of a shilling, and let them be gathered fresh; then take off the stalk, wash them free from grit, drain them dry with a cloth, run a fine twine through them with a large needle, hang them up in a warm dry place, and when they are perfectly dry put them into paper bags in boxes close covered. When they are wanted for use lay them in warm water for half an hour, and prepare them as if they were fresh.