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Mutton, Potted

Cut into thin slices, and then pound together in a mortar, eight ounces of well-dressed roast mutton, freed from fat and sinew, and half that quantity of boiled tongue; then mix with the pounded meat three ounces of good fresh butter, and add, while pounding, a salt-spoonful each of made mustard and white pepper, with a quarter of a grain of cayenne, and salt, if required. Store in a cool place, and in an earthen-ware jar, or in several small ones, over the contents of which should be run some clarified butter.