Potted Meats.
These, though
cheap enough to buy, are cheaper still to make,
whilst there is no comparison in flavour. The
process is very easy. Grate or mince any remains of
ham, tongue, or spiced beef, season rather highly
with pepper, salt (if needed), cayenne or coralline
pepper, and enough fresh butter to work it all to a
smooth paste, adding, if too dry, a little Worcester
or other sauce to taste; then press it into pots, and
run some liquefied butter or lard over it, when it will
keep some time. Fish of any kind can be preserved
in the same way, flavouring it with a drop or two of
essence of anchovy, lemon juice, coralline pepper,
and, if liked, a very little powdered mace. Tinned
salmon or lobster of a good brand makes super
excellent potted fish, at an almost nominal cost.
Cods' roe, fresh or smoked, or indeed any fish roe,
may be first cooked and then potted as above with
great success, and, like many of the previous recipes,