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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.
Submitted by Tess M Nov 8, 2009 15 min 30 min 45 min
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