Potted Meat

Ingredients

• 1 cup meat, cooked (cooked ham, tongue, beef, poultry or game)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pinch cayenne
• 1/2 teaspoon prepared mustard
• 1/4 lb butter, melted (more as needed)

Directions

1. 1

   Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.

2. 2

   Season with spices and moisten with a little melted butter.

3. 3

   Pack closely in jars; place jars in steamer and heat for 1/2 hour.

4. 4

   Press the meat down again and cover with hot melted butter.

5. 5

   Store in the refrigerator.

6. 6

   **Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone.