POTTED HAM.

Cut a pound of the lean of boiled ham into pieces, pound it in a mortar

with fresh butter, in the proportion of about two ounces to a pound of

the ham, till it is a fine paste, season it by degrees with pounded

mace, pepper, and allspice; put it close down in pots, and cover it with

clarified butter a quarter of an inch thick; let it stand one night in a

cool place, and tie it over with paper.

Veal may be potted in a similar manner.