Cut into nice-sized pieces a couple of pounds of lean pork and line an earthenware jar with chopped beef-suet, put the pieces of meat in, with a piece of mace and dust over with salt and pepper; pour in one and a half breakfast cupfuls of water and cover over with chopped suet. Tie a stout piece of paper very tightly over the jar and put it in a moderate oven for three hours, then remove the jar and leave it until the following day. Take the. pieces of pork out of the jar, place them in a mortar and pound them to a smooth paste, adding salt and pepper if necessary, together with any other seasoning that may be liked; press the meat into small jars, leaving about half an inch space at the top of each, which fill up with clarified suet; tie the jars over and place them in dry cupboards until required for use.

Potted Pig's Head

Clean a pig's head thoroughly, washing it in strong salt and water; put it n a saucepan with plenty of water, and boil slowly. When very tender, so that the bones can be easily removed, drain the head, separate all the meat from the bones, and pass the cooking liquor through a fine hair-sieve, When the liquor is quite cold, skim off the fat and pour the liquor into a saucepan, being careful not to disturb the sediment. Cut the meat in medium-sized pieces, put it in with the liquor, and boil for half an hour, seasoning to taste with salt, pepper and a little Jamaica pepper. Pour the meat and liquor into moulds, leave until cold. Then tie stout paper over the tops. It may be kept for six weeks in a cool cupboard.