Potted Game

Remove the skin from some remains of cold, cooked game, chop the meat, put it in a mortar and pound until quite smooth. Mix with it about a third of its bulk of fresh butter and season to taste with pounded mace, pepper, salt and a small quantity of cayenne. When quite smooth, turn the mixture into small jars, cover and tie down.

Potted Ham

Trim all the meat from the remains of a boiled ham, chop it very fine, being careful to remove all outside pieces and gristle, pound it to a paste, measure it, and to each pint, mix in one teaspoonful of mixed mustard and a small pinch of cayenne, and should the ham be very lean, one tablespoonful of butter. Pack this smoothly in small earthen jars, paste paper over and put on the covers. Stand the jars in a deep baking-dish, surround them nearly to the top with hot water and let them steam slowly for two hours. When done, remove the jars from the pan and let them cool with the covers on. When cold, remove the covers, pour into each jar a little melted butter, place fresh covers on and keep them in a cool, dry cupboard until wanted for use. Ham prepared in this way makes delicious sandwiches and will keep for months.

Potted Larks

Carefully pick, singe and draw the required number of larks, dry them, sprinkle plentifully inside and out with pepper, salt and pounded mace, place them in stone jars with a piece of butter, tie down and bake in a moderate oven. When cooked, take the larks out of the gravy, put them into potting jars, pour clarified butter over, cover them with stout paper, tie them down tightly and keep them in a dry closet until required for use.

Potted Liver

Put the required amount of any kind of liver with a little highly seasoned stock into a stewpan and braise it. When done and quite tender, cut it up very fine and put it into a mortar and pound to a paste, adding enough of the stock to moisten. Melt, strain and add to the paste one-fourth pound of butter, season with salt, pepper, ground allspice and mace, and pass the whole through a fine hair-sieve; then place it in jars, cover with melted butter, and stand the jars in a cool place until wanted. Poultry livers may be treated in the same manner; if truffles or mushrooms are added they are very good imitations of foies gras.

Potted Lobster

Procure a large cooked lobster or two small ones, pick out all the meat and place it with the spawn in the mortar, pound it to a paste, then mix with it one-fourth pound of fresh butter, a little pounded mace and cloves, pepper, salt and grated nutmeg. When thoroughly mixed fill some jars with the preparation, press it down tightly, leaving about one-fourth inch space at the top, and fill it up with clarified butter. When quite cold tie the jars over with white paper, and keep them in a dry closet until required for use.

Potted Mackerel

Clean the mackerel well, dry it, season to taste with pepper and salt, place it in a baking-dish with mixed spice, a couple of bay leaves and a little butter; bake it in the oven, and when sufficiently done take it out and allow it to cool, Then bone and lay the meat in pots, and pour over enough melted butter to cover.