Potted Ham.
Mince some cold cooked ham, mixing lean and fat together; pound in a mortar, seasoning at the same time with a little Cayenne pepper, pounded mace, and mustard. Put into a dish, and place in the oven half an hour; afterward pack it in potting-pots or little stone jars, which cover with a layer of clarified butter (lukewarm), and tie bladders or paste paper over them. This is convenient for sandwiches. The butter may be used again for basting meat or for making meat-pies.