Potted Partridge

Ingredients

• Partridges
• seasoning to taste of mace
• allspice white pepper, and salt
• butter
• coarse paste

Instructions

1. Pluck and draw the birds, and wipe them inside with a damp cloth.
2. Pound well some mace, allspice, white pepper, and salt;
3. mix together, and rub every part of the partridges with this.
4. Pack the birds as closely as possible in a baking-pan, with plenty of butter over them, and cover with a coarse flour and water crust.
5. Tie a paper over this, and bake for rather more than 1-1/2 hour;
6. let the birds get cold, then cut them into pieces for keeping, pack them closely into a large potting-pot, and cover with clarified butter.
7. This should be kept in a cool dry place.
8. The butter used for potted things will answer for basting, or for paste for meat pies.--See coloured plate, D1.