cooked ham, tongue, beef, poultry, game, or fish
1 - Chop and pound to a paste any fragments of cooked ham, tongue, beef, poultry, game, or fish.
2 - With ham use a quarter part of fat.
3 - Remove all gristle and skin and pound till free from any fibre and reduced to a paste.
4 - Season highly with salt, pepper, cayenne, and made mustard and moisten with a little butter (except ham which has fat enough)
5 - Pack closely in small stone or earthen jars.
6 - Put jars in steamer and heat for one half hour.
7 - Then press the meat down again and cover with hot melted butter.
8 - This will keep some time and may be served in slices or used for sandwiches.
9 - Ham and tongue may be mixed with veal or chicken.
10 - Beef, game, and fish are better alone.