Potted Pheasant

Roast off a pheasant, remove all the meat from the bones, and put them into a small stewpan with a glass of sherry, ditto of mushroom-catsup, four shalots, a bay-leaf, and thyme, a bit of ham, and a quart of good gravy; boil this down to a glaze, and strain it into a basin. First chop, and then pound all the meat in a mortar into a smooth pulp; add the glaze, six ounces of clarified butter, salt, and cayenne pepper; pound all together, and fill small pots with this; cover in with clarified butter.