Potted Tongue ( Warne ).
Ingredients: One pound and a half of boiled tongue, six ounces of butter, a little cayenne, a small spoonful of pounded mace, nutmeg and cloves each half a tea-spoonful.
The tongue must be unsmoked, boiled, and the skin taken off. Pound it in the mortar as fine as possible, with the spices. When perfectly pounded, and the spices are well blended with the meat, press it into small potting-pans; pour over the butter. A little roast veal, or the breasts of turkeys, chickens, etc., added to the tongue, are an improvement.