926. - Potting And Collaring

To pot and collar are only different modes of preserving fish and meat for a longer time than they could be kept fresh; chiefly, in the instance of potting, by pounding the materials with seasoning, when dressed, and then putting small portions in closely covered jars or pots; while collaring is done by slicing portions of the meat or fish; and, when well seasoned, rolling it in round pieces; to be eaten cold, as savory dishes, at breakfast and luncheon.

In potting, take care to wait until the meat is cold; press the meat firmly into the pots; but, before putting it there, drain the gravy thoroughly from the meat, or the gravy will turn it sour; then cover well with clarified butter, and tie over it oil-skin, or oiled paper, to exclude the air.

927. - To Clarify Butter

Put your boat into a saucepan of cold water, and set it over a slow fire until it melts; then take it off the fire; take off the scum, and again warm it gently. After being used, it will still serve for basting, or for meat-pie paste, and is also excellent for fish sauce.

In Collaring, be careful to roll the meat tightly, and bind it firmly. Let it also be thoroughly done; left in a cool place; sometimes rubbed with pickle, but always wiped perfectly dry.

930. - Partridges And Pheasnts

Clean them nicely, and season with mace, allspice, white pepper and salt, in fine powder, or seasoning spice Hub every part well; then lay the breasts downwards in a pan, and pack the birds as close as you possibly can. Pua good deal of butter on them; then cer the pan with a coarse flour paste, and paper over; tie it close, and bake. Whi cold, put the birds into pots, and cove them with butter.

Or:- When baked and grow cold, cut them into proper pieces for hping; pack them close into a large pottig-pan, and (if possible) leave no spaces to receive the butter. Cover them with utter, and one-third part less will be anted than when the birds are done whe.

931. - Hare

Hang up a hare four or five days, with the skin on; then case it, and cut it up as for eating; put it in a pot, and season it with mace, pepper, and salt; put one pound of butter upon it; tie it down, and bake in a bread oven till tender. When it comes out, pick it from the bones, and pound to a smooth consistence with the fat from the butter, and pot it in the usual way.

932. - Rabbits

Cut up two or three young, but full-grown ones; and take the leg-bones off at the thigh; pack them as closely as possible in a small pan, after seasoning them with pepper, mace, cayenne, salt, allspice, all in very fine powder. Make the top as smooth as you can. Keep out the liver and the carcases; but take off the meat above the neck. Put a good deal of butter; and bake the whole gently. Keep it two days in the pan; then shift it into small pots, adding butter. The livers also should be added, as they eat well.

933. - Beef Potted

Take three pounds of lean beef, salt it two or three days with half a pound of salt and half an ounce of saltpetre; divide it into pieces of a pound each, and put it into an earthen pan just sufficient to contain it; pour in half a pint of water, cover it close with paste, and set in a slow oven for four hours. When taken from the oven pour the gravy from it into a basin, shred the meat fine, moisten it with the gravy poured from the meat, and pound it thoroughly in a marble mortar with fresh butter until it becomes a fine paste; season it with black pepper and allspice, or cloves pounded, or nutmeg grated; put it in pots, press it down as close as possible, put a weight on it and let it stand all night; next day, when quite cold, cover it a quarter of an inch thick with clarified butter, and tie it over with paper.