Potted Tongue or Ham
- 1 lb lean, cold boiled tongue or ham
- 1/4 lb fat or 2 ounces butter
- Cayenne pepper
- Mace, pounded
- Allspice
- Clarified butter or fat
Remove all skin, gristle and outside parts from the cold boiled tongue or ham. Pound in a mortar to a smooth paste with either a quarter pound of the fat or with butter. Season with cayenne, pounded mace and allspice.
Press well into pots. Cover with clarified butter or fat.
Press well into pots. Cover with clarified butter or fat.
Submitted by Nov 8, 2009
15 min
30 min
45 min