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Potted Partridges

Mix together the following spices; one teaspoonful of ground cloves, one-half teaspoonful each of ground mace, allspice and white pepper, one-half tablespoonful of salt, and a small quantity each of nutmeg and cayenne pepper. Prepare the partridges as for roasting, season them both inside and out with the spices, and truss them. Put a thick layer of vine leaves at the bottom of a stewpan, put the birds in breasts downwards, and cover them with clarified butter; cover and cook over a slow fire. When cooked take them out and drain well. Clarify their cooking butter and let it get cold, then take the solid butter that is free from the gravy and melt it again. Put the birds in jars, pour the warmed butter over them, and when it has cooled again tie parchment over the jars. Should it be required to keep them longer than a week pour melted paraffin wax over them.