Broil or roast, according to our directions, chickens, ducks, geese,
turkeys, partridges, pheasants, prairie hens, quails, etc.; then carve
them; take the bones out of the pieces, place them in a crockery pot,
which you fill with melted butter or lard, and cover well when cold.
Place the pot in a cool and dry place, and they will keep for months.
When you wish to eat them, take out the quantity you want, and place it
in a frying-pan, with the butter or lard that is around; fry till warm,
and serve.