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Potted Mutton

Chop up some cold cooked mutton, remove all the skin and sinew, and pound it in a mortar with half its bulk of cooked bacon. Season with allspice, salt and pepper to taste, place it in a jar in a saucepan of water and boil till the mass is warmed quite through. Take out the jar, stir frequently until the meat is nearly cold, squeeze it into small pots, let it remain for a day, then cover with clarified butter or hot mutton suet so as to exclude the air.