white pepper, and salt; butter, coarse paste.
_Mode_.--Pluck and draw the birds, and wipe them inside with a damp
cloth. Pound well some mace, allspice, white pepper, and salt; mix
together, and rub every part of the partridges with this. Pack the birds
as closely as possible in a baking-pan, with plenty of butter over them,
and cover with a coarse flour and water crust. Tie a paper over this,
and bake for rather more than 1-1/2 hour; let the birds get cold, then
cut them into pieces for keeping, pack them closely into a large
potting-pot, and cover with clarified butter. This should be kept in a
cool dry place. The butter used for potted things will answer for
basting, or for paste for meat pies.--See coloured plate, D1.
_Time_.--1-1/2 hour.
_Seasonable_ from the 1st of September to the beginning of February.
SALMI DE PERDRIX, or HASHED PARTRIDGES.