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Partridges, Potted

Prepare and truss the partridges as if for roasting, and season them inside and out with pepper, salt, and grated nutmeg. Put a piece of fresh butter, the size of a large egg, inside the birds, and pack them, breast downwards, closely together in a pie-dish. Place three or four pieces of butter upon them, cover the dish with a coarse paste, made of flour and water, and bake them in a moderate oven. Do not remove the covering until the dish is quite cold; then take out the birds, free them entirely from gravy, cut them into convenient-sized pieces, and pack them as closely as possible in a potting-jar, cover with clarified butter, and store in a cool place. Time, one hour to bake the partridges. Probable cost, 3s. per brace. Sufficient for four or five persons.