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To pott Fowles in Jeley 209

Take any Sort of fowles Season them very high Bake
them or boyl them in butter as for Pasting when they
are enough take them up to drain and cool; For the
Jeley take a Knuckle of Veal and a good piece of a
Ising - Glass and make a Strong or else calves feet
which is what I always make the Jeley of but that is as
you like best Season your Jeley with white peper
Salt Mace and Lemon peel and the Juice of a Lemon
Clarifie it with whites of Eggs and run it through a
Jeley bagg when clear put the Jeley in to the Sauce pan
again and put in your fowles and just make them hot
then put them into the pott and pour the Jeley on
them, when cold pour Clarified butter an Inch
thick on the top, they must be with the brest downwards
in the pott, They will keep 6 weeks or 2 months Pidgeons
look best.