Potted Ox-Tongue

Ingredients

• 1 lb. ox-tongue
• 4 oz. butter
• 1 small teaspoonful mace
• 0.5 teaspoonful nutmeg
• 0.5 teaspoonful cloves
• 5 to 10 grains cayenne
• a few oz. well-roasted meat

Instructions

1. Boil the tongue until tender.
2. The following day, cut from it the quantity desired for potting, or use the remains of a tongue already served at table.
3. Trim away the skin and rind carefully.
4. Weigh the prepared meat and mince it very small.
5. Pound the minced meat as fine as possible with the butter, mace, nutmeg, cloves, and cayenne, using four ounces of butter for each pound of tongue.
6. After the spices are well beaten into the meat, taste and add more seasoning if required.
7. If desired, mix in a few ounces of any well-roasted meat—the breasts of turkeys, fowls, partridges, or pheasants work well—to give the potted tongue greater firmness.