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Potted Pheasant

Pluck and draw the pheasant, wipe it clean with a damp cloth, singe it, and season the inside with pepper, salt, cloves, beaten mace and grated nutmeg. Break the breastbones and flatten them down. Put the bird in an earthen bowl with a large lump of butter, and bake it for one hour. When cooled, drain the pheasant, and leave it till cold; then put it in a large jar, the breast downwards, and pour in clarified butter to one-half inch in thickness. Tie paper over the jar, and keep it in a cool place.