Potted Chicken, Partridge, or Pheasant

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
main ingredients
seasoning
Instructions (8)
  1. Roast the birds as for table, but ensure they are thoroughly done to prevent gravy from remaining, which affects preservation.
  2. Carefully raise the flesh from the breast, wings, and merrythought, ensuring it is clear of the bones.
  3. Remove the skin from the meat.
  4. Mince the meat.
  5. Pound the minced meat very smoothly with fresh butter. The amount of butter should be about one third of the meat's weight, or slightly less if the meat reaches a proper consistency without the full quantity.
  6. Season the mixture with salt, mace, and cayenne.
  7. Add the seasonings in small portions, tasting as you go, until the meat is rather highly flavored with both mace and cayenne.
  8. Proceed with the potted meat as you would with other potted meats.
Original Text
POTTED CHICKEN, PARTRIDGE, OR PHEASANT. Roast the birds as for table, but let them be thoroughly done, for if the gravy be left in, the meat will not keep half so well. Raise the flesh of the breast, wings, and merrythought, quite clear from the bones, take off the skin, mince, and then pound it very smoothly with about one third of its weight of fresh butter, or something less, if the meat should appear of a proper consistence without the full quantity; season it with salt, mace, and cayenne only, and add these in small portions until the meat is rather highly flavoured with both the last; proceed with it as with other potted meats.
Notes
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