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Potted Meat Basket

Make some potted meat according to preceding recipe, and mould it to any desired shape. It must be put in the mould a little at a time and well pressed, that it may take the shape. The bottom must be made smooth by means of a palette knife, so that when turned out the meat may stand evenly on the dish. It must then be put in a cold place for a few hours, when it will turn out easily if loosened round the edge. The handle of the basket may be formed of a piece of flat cap wire, such as is used by milliners. It must be bent to shape and stuck firmly into the meat. This should be covered on both sides with curled butter, and the rim and base of the basket treated similarly. More butter may be put on to form the sides of the basket, and it may be garnished in many ways, according to taste. Cost uncertain.