scallop shells, or pattipans, and put in the potatoes. Smooth them
on the top, cross a knife over them, strew on a few fine bread crumbs,
sprinkle them a little with melted butter from a paste brush, and then
set them in a Dutch oven. When they are browned on the top, take them
carefully out of the shells, and brown the other side.

POTATOES STEAMED. The potatoes must be well washed, but not pared, and
put into the steamer when the water boils. Moderate sized potatoes will
require three quarters of an hour to do them properly. They should be
taken up as soon as they are done enough, or they will become watery:
peel them afterwards.

POTTED BEEF. Take two pounds of lean beef, rub it with saltpetre, and
let it lie one night. Then lay on common salt, and cover it with water
four days in a small pan. Dry it with a cloth, season it with black
pepper, lay it into as small a pan as will hold it, cover it with coarse
paste, but put in no liquor, and bake it five hours in a very cool oven.
When cold, pick out the strings and fat. Beat the meat very fine, with a
quarter of a pound of fine butter just warm, but not oiled, and as much
of the gravy as will make it into a paste. Put it into very small pots,
and cover them with clarified butter.--Another way. Take beef that has
been dressed, either boiled or roasted; beat it in a mortar with some
pepper and salt, a few cloves, grated nutmeg, and a little fine butter
just warm. This eats as well as the former, but the colour is not so
fine. It is however a good way for using the remains of a large joint.

POTTED BIRDS. Having cleaned them nicely, rub every part well with a
seasoning of white pepper and salt, mace and allspice in fine powder.
Put them in a pan, lay on some butter, cover it with a paste of coarse
flour, and a paper tied closely over. When baked and grown cold, cut
them into pieces proper for helping, pack them close into a large
potting-pan, and leave as little space as possible to receive the
butter. Cover them with butter, and one third less will be wanted than
when the birds are done whole.

POTTED CHEESE. Cut and pound four ounces of Cheshire cheese, one ounce
and a half of fine butter, a tea-spoonful of white powdered sugar, a
little bit of mace, and a glass of white wine. Press it down in a deep
pot.

POTTED DAMSONS. Weigh the damsons, and wipe them dry one by one,
allowing one pound of fine sugar to three pounds of fruit. Spread a
little of the suga