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Chicken and Ham, to Pot

Pound separately the white meat of a cold fowl, and an equal weight of ham, beef, or tongue. Season the fowl with salt, pepper, and pounded mace, and the other meat with pepper only. Put alternate layers of each into a jar, place a slice of butter on the top, and bake for an hour and a half. Let them get cold, then pour some clarified butter on the top rather thickly. A little may be eaten with bread and butter for breakfast or luncheon. Probable cost, 4d., exclusive of the cold meat.