Partridge, to pot.
For two brace of partridges take a small handful of salt, and of pepper, mace, and cloves, a quarter of an ounce each. With these, when well mixed, rub the birds thoroughly, inside and outside. Take a large piece of butter, season it well, put it into them, and lay them in pots, with the breasts downward. The pots must be large enough to admit the butter to cover them while they bake. Set them in a moderate oven; let them stand two hours; then take them out, and let them well drain from the gravy. Put them again into the pots; clear the butter in which they were baked through a sieve, and fill up the pots with it.