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Birds Potted

"It tastes of the bird, however," said the old woman, "and she cooked the rail of the fence on which the crow had been sitting."


When birds have come a great way, they often smell so bad that they can scarcely be borne from the rankness of the butter, by managing them in the following manner, they may be as good as ever. Set a large saucepan of clean water on the fire, when it boils take off the butter at the top, then take the fowls out one by one, throw them in the saucepan of water half a minute, whip it out, and dry it in a cloth inside and out, continue till they are all done; scald the pot clean, when the birds are quite cold, season them with mace, pepper, and salt according to taste, put them down close in a pot, and pour clarified butter over them.


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A Poetical Cook-Book (1864).

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