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Ham, Potted

Take one pound of lean ham and a quarter of a pound of fat, or, in place of this, two ounces of fresh butter. Pound the meat to a smooth paste, and flavour it with a quarter of an ounce of powdered mace and a pinch of cayenne. Press into a dish and bake through gently. When cold pour melted butter over. Keep in a cool place. It may be used for breakfast or luncheon, or for sandwiches. Any remains of cold ham may be potted. Cooked ham need not be baked. Lard or dripping should not be poured over the ham while hot.