Potted Meat

Chop and pound to a paste any fragments of cooked ham, tongue, poultry, game or fish. With ham use a quarter part of fat. Remove all gristle and skin and pound until free from any fiber and reduced to a paste.

Season highly with salt, pepper, cayenne, and mustard. Moisten with a little melted butter (except ham, which has fat enough).

Pack closely in small stone or earthen jars. Put jars in steamer and heat for one half hour. Then press the meat down again and cover with hot melted butter. This will keep some time and may be served in slices or used for sandwiches.

Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone.