1702—Terrine de Poularde en Conserve

Prepare the pullet as explained above, and put it in a box just large enough to hold it. Seal up the box; mark the top with a bit of tin; put it in a stewpan with enough water to cover it, and boil for two hours.

This done, withdraw the box and cool it, placing it upside down, that the grease may be at the bottom and the breast coated with jelly.