In England, potting is an every-day affair for the cook. If there be
ham, game, tongue, beef, or fish on the table one day, you are quite
sure to see it potted on the next day at lunch or breakfast. It is a
very good way of managing left-over food, instead of invariably making
it into hashes, stews, etc. These potted meats will keep a long time.
They are not good unless thoroughly pounded, reduced to the smoothest
possible paste, and free from any unbroken fibre.