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Veal, Potted

Take about a pound of cooked veal free from skin, bone, fat, and gristle. Cut it into small pieces, and mince finely. Put it in a mortar, and whilst pounding keep adding gradually as much pepper, salt, and pounded mace as will season and flavour it pleasantly, together with about two ounces of butter broken into small pieces, and a spoonful or two of strong veal gravy made by stewing the bones and trimmings in water. Pound the preparation till it is a perfectly-smooth paste, press it into small jars, and cover with a layer of clarified butter or dripping a quarter of an inch thick. The addition of a quarter of a pound of lean ham will greatly improve this dish. Let it stand twenty-four hours before using it, and store in a cool, dry place.