Potted Meat

Directions

1. 1
   Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.
2. 2
   Season with spices and moisten with a little melted butter.
3. 3
   Pack closely in jars; place jars in steamer and heat for 1/2 hour.
4. 4
   Press the meat down again and cover with hot melted butter.
5. 5
   Store in the refrigerator.
6. 6
   **Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone.