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HARE, POTTED (from cold meat)

Take the remains of cold roast hare. Pick the meat from the bones, put it, freed from skin and sinew, into a mortar, and pound till it is a smooth paste. If there is a pound of meat, mix with it a salt-spoonful of salt, a salt-spoonful of pepper, half a salt-spoonful of mustard, a salt-spoonful of sugar, and two cloves, pounded; also a quarter of a pint of cold gravy and four ounces of clarified butter. When the ingredients are thoroughly blended, put the meat into a dish, make it smooth and even, and pour over it two ounces of melted butter. Keep it in a cool place until required for use. Time, about one hour to prepare. Probable cost, 6d., exclusive of the cold meat. Sufficient for five or six persons.