Potted Partridge.
When nicely cleaned, season with the following, in finest powder: mace, Jamaica pepper, white pepper, and salt. Rub every part well; then lay the breasts downwards in a pan, and pack the birds as close as you possibly can. Put a good deal of butter on them; then cover the pan with a coarse flour paste, and a paper over: tie close and bake. When cold, put into pots, and cover with butter.
A very economical way of Potting Birds.
Prepare as before. When baked, and become cold, cut them in proper pieces for helping, and pack them close into a large potting pot, and leave, if possible, no spaces to receive the butter; with which, cover them, and one third part less will be requisite than when done whole.
To clarify Butter for potted things.
Put it in a sauce boat, and set that in a stewpan that has a little water in, over the fire. When melted, observe not to pour the milky parts over the potted things, they will sink to the bottom.
Fowls.
Boiled, with oyster, lemon, parsley, and butter, or liver sauces; or with bacon and greens.
Ditto roasted.
Egg sauce, bread sauce, or garnished with sausages, scalded, and parsley.