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Scotch Potted Meat.
Boil an ox cheek and 2 calves-feet, slowly, till the meat comes off the bones freely; chop fine, season with pepper and salt; mix moist with some of the gravy, or broth, in which it was cooked; put into molds. If well cooked and carefully seasoned it will keep a week. Or if covered as the tongue, above, with butter, much longer. The Scotch eat this with a fresh lemon and mustard. If the family is large, both cheeks and 4 feet may be used. The cheek is tender; meat from other parts may be used, by longer boiling to make equally tender.
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