sieve; and with a fork lay the pieces into potting pots, some of each
sort, with the seasoning about it. When cold, pour clarified butter
over, but not hot. It will be good the next day; but if highly seasoned,
and well covered with butter, it will keep some time. Potted lobster may
be used cold, or as a fricassee, with a cream sauce. It then looks very
nicely, and eats well, especially if there is spawn. Mackarel, herrings,
and trout, are good potted in the same way.

POTTED MACKEREL. Clean, season, and bake them in a pan with spice, bay
leaves, and some butter. When cold, lay them in a pot for potting, and
cover them over with butter.

POTTED MOOR GAME. Pick, singe, and wash the birds nicely. Dry and season
them pretty high, inside and out, with pepper, mace, nutmeg, allspice,
and salt. Pack them in as small a pot as will hold them, cover them with
butter, and bake in a very slow oven. When cold, take off the butter,
dry them from the gravy, and put one bird into each pot, which should
just fit. Add as much more butter as will cover them, but take care
that it be not oiled. The best way to melt it is, by warming it in a
bason placed in a bowl of hot water.

POTTED PARTRIDGE. Clean them nicely, and season with mace, allspice,
white pepper, and salt, all in fine powder. Rub every part well, then
lay the breast downwards in a pan, and pack the birds as close as
possible. Put a good deal of butter on them, cover the pan with a paste
of coarse flour and a paper over, tie it close and bake it. When cold,
put the birds into pots, and cover them with butter. The butter that has
covered potted things will serve for basting, or for paste for meat
pies.

POTTED PIGEONS. Let them be quite fresh, clean them carefully, and
season them with salt and pepper. Lay them close in a small deep pan;
for the smaller the surface, and the closer they are packed, the less
butter will be wanted. Cover them with butter, then with very thick
paper tied down, and bake them. When cold, put them dry into pots that
will hold two or three in each, and pour butter over them, using that
which was baked in part. If they are to be kept, the butter should be
laid pretty thick over them. If pigeons were boned, and then put in an
oval form into the pot, they would lie closer, and require less butter.
They may be stuffed with a fine forcemeat made with veal, bacon, and the
other ingredients, and then they will eat very fine. If a high flavour
is p