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Fowl, Potted

Cut the meat off the bones of a cold roast fowl. Pound it in a mortar, with butter in the proportion of four ounces to every pound of meat. The skin and gristle should be carefully removed before the meat is weighed, and the butter should be of the best kind. Add, while pounding, six or seven grates of nutmeg, a small pinch of pounded mace, with salt and cayenne. A mixture of ham will be found very relishing; it should be first grated, and then pounded with the fowl to a smooth paste. Fill small pots, and cover with clarified butter. Keep in a dry place, and tie down with bladder.