POTTED HAM, that will keep Good for some time (II)

Ingredients

• 2 lb lean ham
• 1/2 lb fat
• 1 teaspoonful pounded mace
• 1/2 teaspoonful pounded allspice
• 1/2 nutmeg
• pepper to taste
• clarified butter

Instructions

1. Cut some slices from the remains of a cold ham, mince them small, and to every 2 lbs. of lean, allow the above proportion of fat.
2. Pound the ham in a mortar to a fine paste, with the fat, gradually add the seasoning and spices, and be very particular that all the ingredients are well mixed and the spices well pounded.
3. Press the mixture into potting-pots, pour over clarified butter, and keep it in a cool place.