PLUCK and draw them, and season them with pepper, cloves, mace, ginger, and nutmeg, well beaten and sifted, with a quantity of salt not to overcome the spices, roll a lump of butter in the seasoning, and put it into the body of the fowls, rub the outside with seasoning, and then put them into pots with the breast downwards, and cover them with butter, lay a paper, and then a paste over them, and bake them till they are tender, then take them out, and lay them to drain, then put them into potting-pots with the breast upward, and take all the butter they were baked in clean from the gravy, and pour upon them; fill up the pots with clarified butter, and keep them in a dry place.