POTTED VEAL (for Breakfast)

Ingredients

• To every lb. of veal
• 1/4 lb ham
• cayenne and pounded mace to taste
• 6 oz fresh butter
• clarified butter

Instructions

1. Mince the veal and ham together as finely as possible, and pound well in a mortar, with cayenne, pounded mace, and fresh butter in the above proportion.
2. When reduced to a perfectly smooth paste, press it into potting-pots, and cover with clarified butter.
3. If kept in a cool place, it will remain good some days.