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Tongue, Potted

Take the remains of a cold boiled tongue. Remove all the hard parts, cut the meat into small pieces, and afterwards pound it to a smooth paste; season with cayenne, and beat with it one-fourth of its weight in clarified butter. Press it into small jars, cover it about a quarter of an inch deep with clarified butter, melted dripping, or melted suet, and let it stand three or four hours before it is used. A smaller proportion of butter will be required if a little of the fat of the tongue is used instead of lean only, but the butter must not be entirely dispensed with. Some cooks season the meat by degrees with a tea-spoonful of mixed mustard, a salt-spoonful of white pepper, a pinch of cayenne, and as much grated nutmeg as will cover a threepenny piece to each pound of tongue. Potted tongue is excellent when pounded with its weight in well-dressed cold chicken, cold veal, or cold partridge. Time--the tongue to be pounded till reduced to a perfectly smooth paste.