2 cups (1/2 lb.) cooked meat 6 slices cooked bacon or 2 tablespoons (1 oz.) butter

Salt and pepper Grated nutmeg 1/2 bouillon cube

Small amount meat gravy

Weigh meat after fat and gristle have been removed. Cut meat and bacon into dice; then chop them well and pound them until they have become a smooth paste. If bacon is not handy, divide butter into small pieces and pound these into meat. Add seasonings, a little of each at a time, being careful that they are well distributed. It is difficult to give the exact quantities of seasonings, for tastes differ, and the potted meat maker must use discretion in this matter. A little gravy or meat jelly improves the pulp, but it must be remembered that moist meat turns sour very quickly.

When seasonings have been worked into the paste, place it in a small jar, cover with a saucer, and stand in a saucepan half full of boiling water. As soon as the meat is heated through, lift out the jar, stir until contents are cold, and press into shallow jars, smoothing the top with a wet knife. If for immediate use the meat need not be covered, but a layer of clarified butter or melted mutton fat will preserve it for several days.