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Ox Tongue, Potted

Take the remains of a boiled pickled tongue, and a small quantity of roasted meat or poultry, as tongue potted alone is a little too soft. Cut off the skin and hard parts. Weigh the meat, mince finely, and pound it in a mortar, with six ounces of fresh butter, a heaped tea-spoonful of powdered mace, a pinch of cayenne, half a tea-spoonful of pounded cloves, and half a nutmeg, grated, to every pound and a half of meat. Mix thoroughly. Press the meat into small potting-jars, and cover with clarified butter. Keep in a cool place. Time, one hour to prepare. Probable cost, 1s. 6d. for a quarter of a pound. Sufficient for five or six persons.