eaten soon; otherwise only a little butter
just melted. When done, cover it over with butter. To pot veal or
chicken with ham, pound some cold veal or the white of a chicken,
seasoned as above, and place layers of it with layers of ham pounded, or
rather shred. Press down each, and cover the whole with clarified
butter.

POTTED VENISON. If the venison be stale, rub it with vinegar, dry it
with a cloth, and rub it well with red wine. Season it with pepper,
salt, and mace, and put it into a jar. Pour over it half a pint of red
wine, lay in a pound of butter, and bake it tender. When it is done,
clean it from the bones and skin, and beat it in a marble mortar with
the fat and gravy. Press it hard into the pots, and pour clarified
butter over it.

POULTICES. Common poultice is best made of white bread, put into boiling
water till it is of a proper thickness. Then let it boil, and add a bit
of lard, or a little sweet oil. Water answers the purpose better than
milk, as the poultice thus made will retain the moisture longer.--A
poultice to ripen tumours or swellings, should consist of two ounces of
white lily roots, half a pound of figs, and two ounces of meal or bean
flour. These are to be boiled in water till it comes to a proper
consistence; the poultice is then spread on a thick cloth, applied warm,
and shifted as often as it grows dry.--Carrot poultice is made of clean
grated carrots mixed with water, so as to form a soft pulp. This is an
excellent poultice to ease pain arising from a sore; it not only
cleanses it, but takes off the offensive smell which generally attends
such complaints. It also affords great relief in cancers, and should be
changed twice a day.

POULTRY. Previously to their being dressed, every description of game
and poultry requires to be carefully picked, and neatly trussed; every
plug should be removed, and the hair nicely singed with white paper. In
drawing poultry, care must be taken not to break the gall bag, for no
washing will take off the bitter where it has touched. In dressing wild
fowl, a brisk clear fire must be kept up, that they may be done of a
fine yellow brown, but so as to leave the gravy in: the fine flavour is
lost if done too much. Tame fowls require more roasting, and are longer
in heating through than others. All sorts should be continually basted,
that they may be served up with a froth, and appear of a fine colour. A
large fowl will take three quarters of an hour, a m