Potted Chicken and Tongue or Ham.
Roast the chicken; take off all the meat, separating it from the sinews and skin; chop and pound thoroughly, with a pound of tongue or of ham. Let the bones of the chicken be boiled down to a glaze; moisten the pounded meat with this glaze; season with salt, Cayenne pepper, nutmeg, and a little butter. When well pounded and run through a sieve, put it into pots, and press it in hard. Now put the pots into a covered stew-pan, with some boiling water in the bottom; let them be steamed half an hour, then let them cool. Press the meat down again, wipe dry, and cover with some hot butter. It will keep for months.