Partridge, Potted
INGREDIENTS. -Partridges; seasoning to taste, of mace, allspice, white pepper and salt; butter, coarse paste.
Pluck and draw the birds, and wipe them inside with a damp cloth. Pound well some mace, allspice, white pepper and salt; mix together, and rub every part of the partridges with this. Pack the birds as close as possible in a baking-pan, with plenty of butter over them, and cover with a coarse flour-and-water crust. Tie a paper over this, and bake for rather more than 1½ hour; let the birds get cold, then cut them into pieces for keeping, pack them closely into a large potting-pot, and cover with clarified butter.
This should be kept in a cool dry place. The butter used for potted things will answer for basting, or for paste for meat pies.
PARTRIDGE, ROAST.
PARTRIDGES, HASHED. cut carrot and turnip in 1 pint of stock; TIME. -1 hour.
SEASONABLE from the 1st of September to when quite tender, put them to the partthe beginning of February.