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PARTRIDGES, POTTED (another way)

Pick the meat from the remains of cold roast partridges, which have been well dressed. Remove all the skin and gristle, mince the meat finely, and pound it in a mortar. Add, every now and then, a small quantity of fresh butter, and season with salt, cayenne, and grated nutmeg. When the meat is quite smooth, press it into small jars, cover with dissolved butter, and store in a cool place. About two ounces and a half of butter will be required for each half pound of meat. Time, forty minutes to roast the partridges. Probable cost, 3s. per brace.