Potted Meat

1 x Meat 1 x Salt & pepper
1 x Cayenne 1 x Mustard
1 x Butter, melted
1 servings
Chop and pound to a paste any fragments of cooked ham, tongue, poultry,
game or fish. With ham use a quarter part of fat. Remove all gristle and
skin and pound until free from any fibre and reduced to a paste. Season
highly with salt, pepper, cayenne, and made mustard, and moisten with a
little melted butter (except ham, which has fat enough).
Pack closely in small stone or earthen jars. Put jars in steamer and heat
for one half hour. Then press the meat down again and cover with hot melted
butter. This will keep some time and may be served in slices or used for
sandwiches. Ham and tongue may be mixed with veal or chicken. Beef, game
and fish are better alone.