referred, add mace, allspice, and a little cayenne, before baking.

POTTED RABBITS. Cut up two or three young but full-grown rabbits, and
take off the leg bones at the thigh. Pack them as closely as possible in
a small pan, after seasoning them with pepper, salt, mace, allspice, and
cayenne, all in very fine powder. Make the top as smooth as possible.
Keep out the heads and the carcase bones, but take off the meat about
the neck. Put in a good deal of butter, and bake the whole gently. Keep
it two days in the pan, then shift it into small pots, with some
additional butter. When a rabbit is to be blanched, set it on the fire
with a small quantity of cold water, and let it boil. It is then to be
taken out immediately, and put into cold water for a few minutes.

POTTED SALMON. Scale and wipe a large piece of salmon, but do not wash
it. Salt it, and let it lie till the salt is melted and drained from it;
then season it with pounded mace, cloves, and whole pepper. Lay in a few
bay leaves, put it close into a pan, cover it over with butter, and bake
it. When well done, drain it from the gravy, put it into pots to keep,
and when cold cover it with clarified butter. Any kind of firm fish may
be potted in the same manner.

POTTED SHRIMPS. When boiled, take them out of the skins, and season them
with salt, white pepper, and a very little mace and cloves. Press them
into a pot, set it in the oven ten minutes, and when cold lay on butter.

POTTED TROUT. Scale and draw out the entrails of the fish without
opening the belly, give them a wash, and let them drain from the water.
Season the fish well with salt, pepper, cloves, mace, and ginger. Lay
them into a broad pan in two layers, cover them with butter, and then
with paper. Lay some sticks across the pan to keep the paper up. Bake
them moderately, then take them out and drain them. Put them into pots
in two layers, and fill up the pots with clarified butter, as cool as it
can be to run properly. Any other fish may be potted in the same way.

POTTED VEAL. Cold fillet makes the finest potted veal, or it may be
done as follows. Season a large slice of the fillet before it is
dressed, with some mace, peppercorns, and two or three cloves. Lay it
close into a potting pan that will but just hold it, fill the pan up
with water, and bake it three hours. Then pound it in a mortar, and
flavour it with salt. In pounding, put to it a little of the baked
gravy, if the meat is to be