934. - Beef Potted Like Venison

Take a whole thin flank of beef, pull off the inward skin, and cut it across and across, particularly in the thickest parts, lay it for six hours in hard water, take as much saltpetre as the quantity of an egg, mix with about two pounds of white salt, and rub it well into the meat; then sprinkle upon it nearly a pint of wine vinegar, and then let it lie for three or four days, turning and rubbing it once a day, then rinse it out of the brine with a pint of claret, and season it with cloves, mace, and nutmeg, white and Jamaica pepper, of each a quarter of an ounce; bake all together with savory, thyme, sage, and the rind of a lemon shred together, and then well rubbed into the cuts and slashes on the inside; then bind it up with tape, and lay it in a long pot; put in the claret, and lay the skins at the top to save it, then bake it.

935. - Birds Potted- How To Preserve When They Begin To Grow Old

When birds are sent a long way they often smell so bad that they can hardly be borne, from the rankness of the butter; by doing them in the following way they will be as if only fresh done. Set a large saucepan of clean water on the fire, when it boils take off the butter at the top, then take the fowls one by one, throw them in the saucepan of water half a minute, take one out and dry it well inside and out, do so till they are all done, scald your pot clean; when the birds are quite cold season with mace, pepper, and salt, according to taste: put them down close in a pot, put clarified butter over them.

936. - Chicken And Ham Potted

Season some pieces of chicken with mace, cloves, and pepper, and bake it for about two hours in a close covered pan, with some water, then pound them quite small, moistening with either melted butter, or the liquor that they are baked in, pound some, and put this with the chicken in alternate layers, in pots or pans; press them down tight, and cover them with butter.

937. - Game Of All Kinds

Any dressed game you may have in your larder. Pound well in your mortar all the tender meat free from skin and bone; add to it some pounded mace, allspice, cayenne pepper, salt, and white pepper, a few grains of powdered sugar, an equal quantity, if you have it, of good fat ham. When well pounded rub it through a wire sieve; if you have no ham use an equal quantity of butter instead; mix it well up again, and place it tightly in earthen shapes; coyer each jar over with clarified butter or lard; turn out with warm water; when required either for breakfast or luncheon, or a second course, dish in or on aspic, garnish with fresh parsley.

938. - Pigeons Potted

Be careful that they are fresh, clean and season them with salt and pepper, lay them close together in a small deep pan, for the closer they are put the less butter they will take. Cover them with butter, tie them over with a thin paper, and bake them; when cold put them to dry in pots that will hold two or three in each, and pour butter over them, using that which was baked as some; mind, the butter should be thick over them; if they are done for keeping the pigeons would lie closer and want less butter, if they are boned and put into the pot in an oval form. They may be stuffed with forcemeat, made with veal and bacon, etc, and they will eat very well. If a.

high seasoning is preferred, add more allspice, and a little cayenne pepper, before baking.

"Woodcocks are done the same way.