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 maybe eaten at
tea or supper. Send it to table cut in slices.
You may use it for sandwiches.