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Potted Venison

Cut some cold cooked venison into thin slices. Put one-half pound of butter into a stewpan with a small quantity of spices, such as cloves, grated nutmeg and white pepper, and place it over the fire. When melted, put in the meat, and for every pound add one tablespoonful of currant jelly and one wineglassful of red wine. Allow the meat to simmer in the butter for twenty minutes, then remove it, mince it fine and pound it in a mortar. When quite smooth, pass the meat through a fine sieve and mix the cooking-butter and gravy with it. Pack it in small jars and press it down tightly, leaving a clear one-fourth inch space at the top. Fill the jars with clarified butter, and when it is cold, tie the jars over tightly and put them away for use.