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Potted Tongue

Rub a beef tongue well with one-fourth pound of brown sugar, and one ounce of saltpeter. Leave it for two days; then boil it until it is tender. Drain and skin the tongue, cut it into small pieces, and pound them to a smooth paste in a mortar with one pound of clarified butter. Season to taste with pepper and salt, and add a small quantity of pounded mace. Press the paste into small jars, cover with parchment, and tie them down.