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To pot Woodcocks, Moor-Game, Pigeons.
boiled ham as you please, and half the quantity of fat;
cut it as thin as possible ; beat it very fine in a mortar,"
with a little oiled butter, beaten mace, pepper, and salt;
put part of it into a China pot, then beat the white part
of a fowl with a very little seasoning, it is to qualify
the ham ; put a layer of chicken, then one of ham, then,
chicken at the top ; press it hard down, and when it is
cold pour clarified butter over it; when you send it to
the table, cut out a thin slice in the form of half a dia-
mond, and lay it round the edge of your pot.
To pot Woodcocks. Pluck six woodcocks; draw out
the train ; skewer their bills through their thighs, and
put their legs through each other, and their feet upon
their breasts; season them with three or four blades of
mace, and a little pepper and salt; then put them into
a deep pot, with a pound of butter over them ; tie a
strong paper over them, and bake them in a moderate
oven ; when they are enough lay them on a dish, to drain
the gravy from them ; then put them into potting-pots,
and take all the clear butter from your gravy, and put it
npon them, and fill up your pots with clarified butter,
and keep them in a dry place.
To pot Moor-Game. Pick and draw your moor-game;
wipe them clean with a cloth, and season them pretty
well with mace, pepper, and salt; put one leg through
the other ; roast them till they are quite enough and a
good brown ; when they are cold put them into potting-
pots, and pour over them clarified butter, and keep them
in a dry place.
N. B. Observe to leave their heads uncovered with
the butter.
To pot Pigeons. Pick your pigeons, cut off the pinions,
wash them clean, and put them into a sieve to drain ;
then dry them with a cloth, and season them with pepper
and salt; roll a lump of butter in chopped parsley, and
put it into the pigeons; sew up the vents, then put them
into a pot with butter over them; tie them down, and set
them in a moderate oven; when they come out, put them
