POTTED TONGUE

Boil two smoked tongues. Skin them and cut them into thin slices. Put the slices (a few at a time) into a mortar and beat them to a paste, adding gradually a pound of butter. Then prepare an equal quantity of the lean of stewed veal, and pound that also in the mortar (a little at a time) with the same proportion of butter. Then make the veal and the tongue into lumps, and put them alternately into your stone pots, pressing them together so as to look like red and white marble. Have a layer of veal at the top. Press the whole down very hard. Fill up the pots with butter, boiled and skimmed and poured on warm. Tie them up closely with parchment, and keep them in a cold but dry place.

When you use it, cut it in slices.