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Potted Beef Tongue

Put a pickled tongue into a saucepan of water and boil it for three hours or until tender; plunge it into cold water for a few minutes, take out and skin it. Chop it up small and pound it in a mortar to a paste. Put two breakfast cupfuls of butter into a saucepan to melt, add one teaspoonful of mixed ground spices, having half mace, and the remainder nutmeg, cloves, and cayenne in equal proportions to the tongue, and a little salt if required, and lastly the clear part of the melted butter. Pound and mix thoroughly, press the mixture into jars, pour over more melted butter, cover the jars and keep them in a dry place till wanted.