We see so many of these delicious birds now-a-days, particularly at our
seaports opposite to the Continent, that we are reminded of the great
gratifications of former days, when such things were not purchaseable,
as to induce us to embrace the opportunity of preserving some. The
trails must not be drawn, but the picking and dressing must be done
effectually. Affix the bills to the thighs by skewers, the feet being
brought on to the breasts, season inside rather highly with
Cayenne pepper ½ oz.
Table salt 6 oz.
Mace 1 oz.
Bay leaves 2 oz.
Place your birds in a straight-sided jar, with the best salt butter
well washed, and bake slowly until done enough. Then pour off the
butter, put the birds singly into pots, and next day clarify the used
butter, adding more. Cover well and finish with writing paper pasted
over.