Potted Ham
Take some cold ham, slice it, and mince it small, fat and lean together. Then pound it in a mortar; seasoning it as you proceed with cayenne pepper, powdered mace, and powdered nutmeg. Then fill with it a large deep pan, and set it in an oven for half an hour. Afterwards pack it down hard in a stone jar, and fill up the jar with lard. Cover it closely, and paste down a thick paper over the jar. If sufficiently seasoned, it will keep well in winter; and is convenient for sandwiches, or on the tea-table. A jar of this will be found useful to travelers in remote places.
Tongue may be potted as above.