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Beef's Tongue, Potted
Boil a tongue which has been salted, but not smoked, with nice veal, 1 lb. Remove the skin from the tongue and chop it finely with the veal; then pound it nicely with the steak pounder, adding 3 or 4 table-spoonfuls of nice butter, a little cayenne, mace, nutmeg and cloves finely
ins
ground. Mix all thoroughly, and press into small jars, or bowls, and pour a little melted butter over the top, which helps its keeping. It does nicely without the veal, but is preferable with. May be eaten cold, or fried brown, in hot butter.
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