Having boiled and skinned two fine smoked tongues, cut them to pieces
and pound them to a paste in a mortar, moistening them with plenty of
butter as you proceed. Have ready an equal quantity of the lean of
veal stewed and cut into very small pieces. Pound the veal also in a
mortar, adding butter to it by degrees. The tongue and veal must be
kept separate till both have been pounded. Then fill your potting cans
with lumps of the veal and tongue, pressed down hard, and so placed,
that when cut, the mixture will look variegated or marbled. Close the
cans with veal; again press it down very hard, and finish by pouring on
clarified butter. Cover the cans closely, and keep them in a dry place.
It may be eaten at tea or supper. Send it to table cut in slices.
You may use it for sandwiches.
To clarify butter, cut it up, melt it in a sauce-pan over the fire, and
skim it well.