Season the birds inside and out with salt and pepper. Put a lump of the butter in each bird, and put the birds in a casserole. Add the stock and remaining butter. Cover with two sheets of foil and the casserole lid. Cook at 325°F/170°C/Gas Mark 3 for 1½ hours. Leave until cold and the butter will rise and form a seal on top. Do not uncover until they are to be eaten, and keep in a cold place.
© 1978 Mary Norwak estate. All rights reserved.