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WOODCOCK, POTTED (another way) (Pick and clean the birds)

Pick and clean the birds nicely, but do not draw out the trail; fix the bills to the thighs, and the legs on the breasts, with small skewers; season them highly with mace, pepper, and salt, and put them into a deep pot with fresh butter to bake in a moderate oven. When done enough, take them out to drain on a sieve, and when cold, place them in pots, and cover them completely with clarified butter. Tie bladder over them securely to exclude the air, and set them in a dry place.