Take the meat from the bones of a cold roast fowl, weigh it and to every pound add one-quarter of a pound of fresh butter, one teaspoonful of pounded mace, half a small nutmeg, salt and cayenne to taste; cut the meat into small pieces and pound it well with fresh butter; sprinkle in the spices gradually, and keep pounding until reduced to a perfectly smooth paste. Put it into potting-pots for use, and cover with clarified butter about half an inch in thickness, and, if to be kept for some time, tie over a bladder; two or three slices of ham minced and pounded with the above will be found an improvement. It should be kept in a dry place. This makes a very nice breakfast or luncheon dish.