Potted Chicken, Partridge, or Pheasant

Ingredients

• 1 bird chicken, partridge, or pheasant
• 1/3 weight of meat fresh butter
• to taste salt
• to taste mace
• to taste cayenne

Instructions

1. Roast the bird thoroughly as for table, ensuring all gravy is removed so the meat will keep well.
2. Raise the flesh of the breast, wings, and merrythought (wishbone) quite clear from the bones.
3. Take off the skin and mince the meat finely.
4. Pound the minced meat very smoothly with about one third of its weight of fresh butter, or somewhat less if the mixture reaches a proper consistence without the full quantity.
5. Season with salt, mace, and cayenne only, adding these in small portions until the meat is rather highly flavoured with both the last seasonings.
6. Proceed with it as with other potted meats.