Boil a beef-tongue the day before it is to be used, and a like
number of pounds of lean veal. Grind first one, then the other, in a
sausage-cutter, keeping them in separate vessels until you are ready to
pack. If you have no machine for this purpose, chop _very_ fine. Season
the tongue with pepper, powdered sweet herbs, a teaspoonful of made
mustard, a little nutmeg, and cloves—just a pinch of each; the veal in
like manner, with the addition of salt. Pack in alternate spoonfuls, as
irregularly as possible, in cups, bowls, or jars, which have been well
buttered. Press very hard as you go on, smooth the top, and cover with
melted butter. When this cools, close the cans, and keep in a cool, dry
place. Turn out whole, or cut in slices for tea. It is a pretty and
savory relish, garnished with parsley or the blanched tops of celery.
You can use ground ham instead of tongue. It is hardly so good, but is
more economical.