Potted Pigeons
Take fresh ones: clean them carefully: season with pepper and salt: put them close in a small pan, and pour butter over: bake, and when cold take them out. Put into fresh pots, fit to serve to table, two or three in each, and pour butter over, using that which was baked with them as part. Observe, that it is necessary to put a good deal of butter if to be kept.
Note. Butter that has covered potted things is good for basting, and will make very good paste for meatpies. If to be high, add some mace, and a few Jamaica peppers to the seasoning.