Potting Birds

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

For the birds

birds ↝ Turkey, thigh, from whole bird, meat only, raw [Poultry Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For potting

clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (8)

Pick and gut your birds.
Dry them well with a cloth.
Season them with mace, pepper, and salt.
Put them into a pot with butter.
Tie your pot down with paper.
Bake them in a moderate oven.
When they come out, drain the gravy from them.
Put them into potting pots, and cover them with clarified butter.

Original Text

PICK and gut your birds, dry them well with
a cloth, season them with mace, pepper, and
salt, then put them into a pot with butter, tie
your pot down with paper, and bake them in
a moderate oven; when they come out, drain
the gravy from them, and put them into potting
pots, and cover them with clarified butter.

Notes

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