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Potted Meat and Fish for Sandwiches

INGREDIENTS.

I pound of tender cooked meat or fish (2 cups). 2 ounces of fat cooked meat (14 a cup). 2 ounces of butter (14 a cup).

Mace and anchovy essence, if desired.

Pepper and salt.

Method. -Chop the meat or fish very fine, then pass through a purée sieve; cream the butter and with a wooden spoon work it into the meat or fish; add seasonings to taste, press the mixture solidly into small jars or cups, and pour melted butter to the depth of one-fourth an inch over the top of the meat. Set aside in a cool place.