Chickens

Take as much lean of boiled ham as you may think proper, and half the quantity of fat; each cut as thin as possible; beat it very fine in a mortar, with a little clarified butter, pounded mace, pepper, and salt - if the ham be not sufficiently impregnated. To this add the white part of the fowl, also pounded, but without seasoning, as it is only intended to qualify the savoriness of the ham. Then either mix the whole together, or put a layer of ham and chicken alternately; press it hard in the pots; bake in a cool oven for half an hour; pour over it clarified butter to the thickness of a crown piece, and paste over it a piece of paper, which may be oiled when the paste is dry.

Let them be quite fresh clean them carefully, and season them with salt and pepper; lay them close in a small deep pan; for, the smaller the surface, and the closer they are packed,the less butter will be wanted. Cover/them with butter; then with very thick paper; tie down and bake them. When cold, put them dry into pots that will hold two or three in each; and pour butter over them, using that which was baked as part. Observe that the butter should be pretty thick over them if they are to be kept. If pigeons were boned and then put in an oval form into the pot, they would lie closer and require less butter. They may be stuffed with a fill forcemeat made with veal, bacon. &. If a high flavor is approved of, add mace, allspice, and a little cayenne, before baking.