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Potted Chicken

Take a fowl, pluck and draw, skin, chop, and put it into a stockpot with one quart of water and a ham bone, and stew gently for six hours. Take it out, cut off all the meat, chop it fine or pass it through a mincing machine, and pound in a mortar, adding a little of the liquor to moisten. Pack it tightly in small pots or jars, cover with clarified butter, and place one side until wanted.