939. - Smelts Potted

Draw out the inside, season with salt, mace pounded, and pepper; lay them in a pan with butter on the top, bake them; when nearly cold take them out. lay them on a cloth, put them into pots, clear off the butter from the gravy, clarify, and pour it over them.

940. - Veal Potted

Take one pound of lean veal, put it into a stewpan, with two ounces of fresh butter, the juice of a lemon, pepper, salt, sifted mace, a bay-leaf, allspice, cloves, nutmeg, cinnamon, and mushroom powder, a small quantity of each; a little thyme, savory, and a couple of shalots, chopped fine; stew them ten minutes, then pound them, add a pound of the mellow part of a boiled tongue beaten to a paste, half a pound of cold fresh butter; mix all well together, with two eggs, well beaten, then press the mixture down tight in small pots, cover them with paper, and put them into a moderate oven, bake twenty minutes, then pour over them clarified butter.

941. - Venison Potted

Put the venison into a pan, and pour red wine over it, and cover it with a pound of butter; put a paste over the pan, set it in the oven to bake. When done take the meat out of the gravy, beat it well with the butter that has risen to the top, add more if necessary, season with pepper, salt, and mace pounded; put into pots, set them in the oven for a few minutes, take them out; when cold cover with clarified butter.

942. - Neat's Tongue

Rub it with one ounce of saltpetre and four ounces of brown sugar; let it lie two days, then boil it till it is quite tender; take off the skin and all the fibrous part of the root, cut it in thin pieces, and pound it with one pound of clarified butter, and seasoning to your taste.

943. - To Pot Beef In Imitation of Venison

Put eight or ten pounds of lean beef into a deep dish; pour over it a pint of red wine, and let it lie in it for two days, seasoning it well with mace, pepper, salt, and a clove of garlic; then put it into a closely covered pot along with the wine, 'and another glassful if it be not sufficient, and bake it for three hours in a quick oven; when cold, pound it to a paste, and pot it as above.

Venison may itself be potted in the same manner; but if it be stale, rub it previously with pyroligneous acid.

944. - Ham Cake

Take the remains of a ham that may be getting dry, pound it in a mortar very finely, with all the fat; season it with pepper and mixed spice; add to it clarified butter sufficient to make it moist; put it into a mould, and place it in an oven for about half an hour; it should be prepared the day before it is wanted: put the mould for a few minutes in warm water in order that it may turn out properly. This may be made with equal quantities of cold beef pounded separately, and placed in layers in the mould, or put together in lumps to look like marble. Tongue may also be substituted for the ham, but it must be mixed with a larger quantity of butter in the pounding. If not wanted at the time, it may be potted with veal, and covered with clarified butter. It will keep well in winter if properly seasoned.