880. 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.

881. 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; cover each jar over with clarified butter or lard; turn put with warm water, when required either for breakfast or luncheon., or a second course, dish in or on aspic, garnish with fresh parsley.

882. Lobsters Potted

Take out the meat as whole as you can, split the tail, and remove the gut; if the inside is not watery add that, season with mace, nutmeg, white pepper, salt, and one or two cloves in the finest powder; put a little butter at the bottom of the pan, and the lobsters smooth over it with bay leaves between, and bake it gently. "When done pour the whole on the bottom of a sieve, and with a fork lay the pieces into potting jars, some of each sort, with the seasoning about it; when cold pour clarified butter over it, but if not it will be good the day after it is done, and if seasoned high and thickly covered with > butter will keep some time. Potted lobsters may be used cold, or as fricasee with cream sauce.

883. Partridge Potted

Let your partridges be cleaned, and seasoned with mace, allspice, white pepper, and salt powdered; rub every part well, then lay them in a stew-pan, breast downwards, putting the birds as close as possible; put plenty of butter over them, cover the pan with a coarse flour paste, and a paper over that, closely down, and bake; when cold put the birds into pots, and cover them with butter.

884. 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 force-meat, 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.

Let them be nicely boiled, then pick them out of the shells, and season them well with pepper and salt, and a little mace; put them closely together in a pot, and set them for about ten minutes in an oven slack, and when cold pour over clarified butter.

886. Smelts Potted

Draw out the inside, season with salt, mace pounded, and pepper, lay them in a pan with butter on the top, bake them; when nearly cold take them out, lay them on a cloth, put them into pots, clear off the butter from the gravy, clarify, and pour it over them.

Take part of a knuckle of veal that has been stewed, bake it for the purpose, beat it to a paste, with butter, salt, white pepper, and mace pounded, pot it, and pour clarified butter over.

888. Veal Potted

Take one pound of lean veal, put it into a stew-pan, with two ounces of fresh butter, the juice of a lemon, pepper, salt, sifted mace, a bay leaf, allspice, cloves, nutmeg, cinnamon, and mushroom powder, a small quantity of each, a little thyme, savory, and a couple of shalots, chopped fine; stew them ten minutes, then pound them, add a pound of the mellow part of a boiled tongue beaten to a paste, half a pound of cold fresh butter; mix all well together, with two eggs, well beaten, then press the mixture down tight in small pots, cover them with paper, and put them into a moderate oven, bake twenty minutes, then pour over them clarified butter.

889. Venison Potted

Put the venison into a pan, and pour red wine over it, and cover it with a pound of butter, put a paste over the pan, set it in the oven to bake. When done take the meat out of the gravy, beat it well with the butter that has risen to the top, add more if necessary, season with pepper, salt, and mace pounded, put into pots, set them in the oven for a few minutes, take them out; when cold cover with clarified butter.

890. Woodcooks Potted

They are done in the same manner as pigeons are potted.

Elegant Design For A Pair of Salt Cellars