Potted Beef

Place in a jar some lean beef with a little water, cover and place in a deep stewpan full of boiling water, and simmer gently for five hours; take out the beef, mince it very fine and pound in a mortar with a little pepper, salt and mace, then add six ounces or so of butter. Fill some small pots with this, and pour clarified butter over the top to keep the air out; tie down with paper and keep in a cool place.

Potted Beef Tongue

Put a pickled tongue into a saucepan of water and boil it for three hours or until tender; plunge it into cold water for a few minutes, take out and skin it. Chop it up small and pound it in a mortar to a paste. Put two breakfast cupfuls of butter into a saucepan to melt, add one teaspoonful of mixed ground spices, having half mace, and the remainder nutmeg, cloves, and cayenne in equal proportions to the tongue, and a little salt if required, and lastly the clear part of the melted butter. Pound and mix thoroughly, press the mixture into jars, pour over more melted butter, cover the jars and keep them in a dry place till wanted.

Potted Chicken

Take a fowl, pluck and draw, skin, chop, and put it into a stockpot with one quart of water and a ham bone, and stew gently for six hours. Take it out, cut off all the meat, chop it fine or pass it through a mincing machine, and pound in a mortar, adding a little of the liquor to moisten. Pack it tightly in small pots or jars, cover with clarified butter, and place one side until wanted.

Potted Crayfish

Remove all the meat from five or six dozen boiled crayfish, put it into a mortar and pound it well with two ounces of butter and a seasoning of ground mace, pepper and salt. When all these are pounded to a smooth paste stuff it into jars, cover over with warm butter, tie the jars over with bladder to prevent the air from getting into it, and it will then be ready for use.

Potted Eels

After cleaning the eels cut them into three-inch lengths; bone and season well with salt, black pepper and a small quantity of mace; pack them closely in jars and leave for a few hours; then cover them with a plain water-paste and bake in a moderate oven. The eels will be cooked in about an hour; take them out of the oven and leave until cold; then take off the paste and pour a little clarified butter over them.

Potted Fish

Take some cold cooked fish, remove the skin and bones and chop it fine; peel some freshly-boiled shrimps, chop and mix them with the fish. Put all into a mortar and pound until smooth. Work in with the paste an equal quantity of fresh butter and season to taste with grated nutmeg, mace, salt and a small quantity of cayenne. Pass the mixture through a fine hair-sieve, pack it into small moulds, leave about a quarter of an inch at the top of each, and fill up with clarified butter. Keep the moulds in a cool larder. Turn the fish out of the moulds on a dish with a folded napkin, garnish with parsley, and serve.