Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 119

1. Prepare and bake them as above.

2. Lift them out and drain well.

3. Leave the butter to get cold, then remove it from the gravy which will be found underneath.

4. Oil the butter again and use it to cover the potted game.

5. Cut all the meat off the bones of the birds whilst warm and pack it as it is in fillets very close together in a well-buttered potting dish (a pie-dish will do) a very little oiled butter may be poured over each layer but no gravy. Press down well; when cold cover with oiled butter as above, and it will keep a month or more in a cold dry place. It can at any time be put into a hot oven for half an hour and reheated; the butter will rise to the top and set again when cold.

6. When required for use take all the butter off the top, stand the dish for a few seconds in hot water but not too long, and the potted meat will turn out whole in the shape of the dish and can be cut across in slices. It will make delicious sandwiches if cut thin.

N.B.—1. The gravy underneath the butter in which the birds are baked can be added to soup or used as gravy for game; and the butter removed from the top can be used for basting so this need not be an extravagant dish.

2. The meat instead of being left in fillets can be minced and pounded in a mortar and made with butter into a paste, but this is a type of ‘potting’ of quite a different character, for which the recipes for potting beef given on page 52 can be used.