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Veal, Potted, Made with Fresh Meat

Take a thick slice of lean uncooked veal. Season with pounded mace or grated nutmeg and white pepper; put it into a potting-pan that will just hold it, pour cold water over, cover closely, and bake gently till quite tender. Let it get cold, cut it small, and pound it in a mortar till smooth. If to be used at once, quickly moisten with a little of its own gravy. If to be kept a short time, add a little clarified butter only. Press it into jars, and cover with melted butter or suet a quarter of an inch thick. Store in a cool, dry place. Time to bake the veal, three hours.