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OX CHEEK, POTTED (a breakfast or supper dish)

Pick the meat from an ox cheek which has been simmered until it is quite tender. Mince it very finely, and mix with it a tea-spoonful of salt, half a tea-spoonful of pepper, a quarter of a nutmeg, grated, and a table-spoonful of powdered thyme. Put it in a plain mould, cover with a dish, and place a weight upon the top. Serve cold. Time, four hours to simmer the ox cheek. Probable cost, 6d. per pound. Sufficient for six or eight persons.