Mince some cold cooked ham, mixing lean and fat together; pound in a
mortar, seasoning at the same time with a little Cayenne pepper, pounded
mace, and mustard. Put into a dish, and place in the oven half an hour;
afterward pack it in potting-pots or little stone jars, which cover with
a layer of clarified butter (lukewarm), and tie bladders or paste paper
over them. This is convenient for sandwiches. The butter may be used
again for basting meat or for making meat-pies.
POTTED TONGUE (_Warne_).
Ingredients: One pound and a half of boiled tongue, six ounces of
butter, a little cayenne, a small spoonful of pounded mace, nutmeg and
cloves each half a tea-spoonful.
The tongue must be unsmoked, boiled, and the skin taken off. Pound it in
the mortar as fine as possible, with the spices. When perfectly pounded,
and the spices are well blended with the meat, press it into small
potting-pans; pour over the butter. A little roast veal, or the breasts
of turkeys, chickens, etc., added to the tongue, are an improvement.