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Chicken, Potted

Take the meat from a cold roast chicken, remove the gristle and skin, and weigh it after it is picked. To every pound of chicken-meat allow a quarter of a pound of ham, a quarter of a pound of butter, a tea-spoonful of salt, four grains of cayenne, one tea-spoonful of salt, four grains of cayenne, one tea-spoonful of pounded mace, and a quarter of a small nutmeg. Pound these thoroughly in a mortar. Press the paste into small jars, and cover it with clarified butter about a quarter of an inch in thickness. Keep it in a dry place. Time, about half an hour to prepare. Probable cost, 10d., exclusive of the cold chicken. A little of it should be spread on bread and butter for each person.