When birds have come a great way they often smell so bad that they can scarcely be borne from the rankness of the butter, by managing them in the following manner they may be made as good as ever. Set a large saucepan of clean water on the fire; when it boils take off the butter at the top, then take the fowls out one by one, throw them into that saucepan of water half a minute, whip it out, and dry it in a cloth inside and out; continue till they are all done, scald the pot clean; when the birds are quite cold, season them with mace, pepper and salt, according to taste, put them down close in a pot, and pour clarified butter over them.