The Art of Cookery Made Easy and Refined

stew them ten minutes; then pound them, and add a pound of the mellow part of a boiled pickle tongue and half a pound of cold fresh butter. Mix them well together with two eggs beaten; then press the mixture down tight into small pots, cover them with paper, put them into a moderate oven, bake them twenty minutes, and when the meat is cold put clarified butter over. _Potted Larks or Small Birds._ PASS them with the same ingredients as for veal, and when they are half done take them out and put the lean veal in. When the forcemeat is made put the birds into the pots with it, bake them, and proceed in the same manner as with potted veal. N. B. Pheasants, partridges, chickens, &c. may be done in the same way, but will take a longer time baking. _To dry Morells, Mushrooms, and Champignons._ TAKE morells and champignons of the largest size, forced mushrooms of the size of a shilling, and let them be gathered fresh; then take off the stalk, wash them free from grit, drain them dry with a cloth, run a fine twine through them with a large needle, hang them up in a warm dry place, and when they are perfectly dry put them into paper bags in boxes close covered. When they are wanted for use lay them in warm water for half an hour, and prepare them as if they were fresh. _Mushroom Powder._ AFTER the mushrooms or champignons are dried whole they may be set before a fire till crisp; then grind and sift them through a fine sieve, and preserve the powder in small bottles close corked. _Potted Beef._ TAKE two pounds of the fillet out of the inside of a rump of beef and two pounds of best fat bacon. Cut them small, put them into a marble mortar, add to them a small quantity of parsley, thyme, savory, four eschallots chopped fine, some pepper, salt, two spoonsful of essence of ham, a spoonful of mushroom powder, sifted mace, cloves, and allspice, a little of each,