To pot pigeons, or Fowls

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For potting
Instructions (13)
  1. Cut off the legs of the pigeons or fowls, draw them, and wipe them with a cloth, but do not wash them.
  2. Season them pretty well with pepper and salt.
  3. Put them in a pot with as much butter as you think will cover them when melted.
  4. Bake until very tender.
  5. Drain them very dry from the gravy.
  6. Lay them on a cloth to soak up all the gravy.
  7. Season them again with salt, mace, cloves, and pepper beaten fine.
  8. Put them down close into a pot.
  9. Take the butter when cold and clear from the gravy.
  10. Set the butter before the fire to melt and pour over the birds.
  11. If you do not have enough butter, clarify some more, ensuring the butter is near an inch thick above the birds.
  12. This method can be used for all sorts of fowl.
  13. Note: Wild fowl should be bored, but this is optional.
Original Text
To pot pigeons, or Fowls. CUT off their legs, draw them, and wipe them with a cloth, but dont wash them. Season them pretty well with pepper and salt, put them in a pot, with as much butter as you think will cover them, when melted, and baked very tender; then drain them very dry from the gravy; lay them on a cloth, and then will soak up all the gravy; season them again with salt, mace, cloves, and pepper beaten fine, and put them down close into a pot. Take the butter when cold, clear from the gravy, set it before the fire to melt, and pour over the birds; if you have not enough, clarify some more, and let the butter be near an inch thick above the birds. Thus you may do all sorts of fowl; only wild fowl should be bored, but that you may do as you please.
Notes
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