To save Potted Birds, that begins to be bad

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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I Have seen potted Birds, which have come a great way, often smell so bad, that no body could bear the Smell for the Rankness of the Butter, and by managing them in the following manner, have made them as good as ever was eat.

Set a large Sauce-pan of clean Water on the Fire, when it boils, take off the Butter of the Top, and take the Fowls out one by one, throw them into that Sauce-pan of Water half a Minute, whip it out, and dry it in a clean Cloth inside and out; so do all till they are quite done. Scald the Pot clean, and when the Birds are quite cold, season them with Mace, Pepper, and Salt to your Mind, put them down close in the Pot, and pour clarified Butter over them.