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Veal, Potted, with Tongue

Take three-quarters of a pound of cold cooked veal, free from fat, skin, and gristle, and a quarter of a pound of boiled tongue. Mince these ingredients finely, and pound them to a perfectly-smooth soft paste. Add very gradually whilst pounding five ounces of clarified butter, a small tea-spoonful of white pepper, half a spoonful of freshly-made mustard, a tea-spoonful of essence of anchovy, and a pinch of grated nutmeg. Add salt if required, but it is probable that the tongue will make the whole salt enough. Press the meat into small potting-jars, cover with clarified butter or dripping, and store in a cool, dry place.