Potted Partridge

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

mace, in finest powder ↝ Spices, mace, ground [Spices and Herbs]
Jamaica pepper, in finest powder
white pepper, in finest powder ↝ Spices, pepper, white [Spices and Herbs]
salt, in finest powder ↝ Salt, table, iodized [Spices and Herbs]
a good deal of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a coarse flour paste ↝ Almond paste [Nuts and seeds]
a paper ↝ Rice paper [Crackers, excludes saltines]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

When nicely cleaned, season with the following, in finest powder: mace, Jamaica pepper, white pepper, and salt.
Rub every part well.
Lay the breasts downwards in a pan, and pack the birds as close as you possibly can.
Put a good deal of butter on them.
Cover the pan with a coarse flour paste, and a paper over.
Tie close and bake.
When cold, put into pots, and cover with butter.

Original Text

Potted Partridge.

When nicely cleaned, season with the following, in finest powder: mace, Jamaica pepper, white 78pepper, and salt. Rub every part well; then lay the breasts downwards in a pan, and pack the birds as close as you possibly can. Put a good deal of butter on them; then cover the pan with a coarse flour paste, and a paper over: tie close and bake. When cold, put into pots, and cover with butter.

Notes

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