Squeese it into the pot as close as
you can. Put Butter upon it, and Claret-wine, and covered all as above.
Bake it in a strong oven eight or ten hours. Take it out of the oven, and
the meat out of the pot, which make clean, from all settlings; and squeese
all the juyce from it (even by a gentle press.) Then put it in again hard
pressed into the pot. Clarifie the Butter, that you poured with the Liquor
from the meat out of the pot; and pour it again with more flesh, to have
enough to cover it two or three fingers thick.
TO BAKE PIDGEONS, (WHICH ARE THUS EXCELLENT, AND WILL KEEP A QUARTER OF A
YEAR) OR TEALS, OR WILD-DUCKS
Season them duly with Pepper and Salt; then lay them in the pot, and put
store of Butter, and some Claret-wine to them. Cover and bake as above: but
a less while according to the tenderness of the meat. In due time take out
your pot, and your birds out of it, which press not, but only wipe off the
Liquor. Pour it out all. Clarifie the Butter; put in the birds again, and
the clarified butter, and as much more as needs (all melted) upon them, and
let it cool.
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