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Fowl, with Ham, Potted

Chop together six ounces of cooked ham and the meat of a hot roast chicken; pound these in a mortar, with four ounces of butter. Boil down the bones of the chicken with the skin and the gravy from the roasting, season with salt, pepper, mace, and cayenne; reduce the mixture to a glaze, and add it to the pounded meat. Press the fowl and ham into shallow earthen pots, cover with clarified butter, and store in a cool place.