Roast the chicken; take off all the meat, separating it from the sinews
and skin; chop and pound thoroughly, with a pound of tongue or of ham.
Let the bones of the chicken be boiled down to a glaze; moisten the
pounded meat with this glaze; season with salt, Cayenne pepper, nutmeg,
and a little butter. When well pounded and run through a sieve, put it
into pots, and press it in hard. Now put the pots into a covered
stew-pan, with some boiling water in the bottom; let them be steamed
half an hour, then let them cool. Press the meat down again, wipe dry,
and cover with some hot butter. It will keep for months.