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TURKEY, POTTED (another way)

Cut the flesh from a cold roast turkey, and free it from skin and sinew. Weigh it, mince finely, and pound it in a mortar to a smooth paste with one-fourth of its weight in grated tongue or ham, and an equal weight of fresh butter; whilst pounding the meat keep adding salt, pepper, and powdered mace in small quantities at a time till it is pleasantly and rather highly seasoned. When the meat is quite smooth, press it into small pots, and cover with clarified butter a quarter of an inch deep. Store in a cool place. Time, three-quarters of an hour or more to prepare.