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Potting (Chicken ham or tongue)

the chicken, ham or tongue to a smooth paste, adding a little of the liquor to moisten, season with cayenne, nutmeg and a tablespoonful of melted butter, put it into small jars or pots and press down tightly. Cover the jars the same as for Potted Fish, stand the jars in a baking pan half full of water and bake a half hour, then take out, remove the cloth and paste, press the meat down again and cover with melted butter. Tie with bladder or tissue paper moistened with white of egg and keep in a cool, dry place. This will keep for months.

Fresh beef's tongue, cold roast veal, cold boiled or roast mutton, ham and smoked tongue may all be potted after the same fashion.

MOCK PATE de FOIE GRAS Lard thickly over the top a whole calf's liver, put it in a stewing pan with two green onions chopped fine, two bay leaves, a blade of mace, a half dozen peppercorns, six whole cloves, a saltspoon of salt, a lump of loaf sugar, and one pint of stock, cover the saucepan and cook gently three hours. When done, remove from the saucepan and cut in thin slices; place them on a meat dish and strain over the liquor. Stand aside over night. Then pound the liver to a paste, adding a teaspoonful of salt, a saltspoon of white pepper and a half pound of melted butter. Mix thoroughly and press the whole through a sieve, then pack into small pots, smooth the top, and pour over melted butter. 5 eggs