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Ham and Fowl, Potted

Take the meat from a cold chicken, and put it into a mortar with half a pound of cooked ham, fat and lean mixed. Pound these to a pulp, and season them with pepper and a very little pounded mace. Put the bone and trimmings of the chicken into a saucepan, with a small bunch of sweet herbs, half a blade of mace, and as much water as will cover them. Boil the meat down to glaze. Mix this and two ounces of clarified butter with the pounded meat. Put it into small jars, and pour clarified butter over the top. Time, about one hour to prepare. Probable cost, 1s., exclusive of the cold chicken. HAM AND FOWL, POTTED (another way). (See FOWL WITH HAM, POTTED.)