Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

POTTED HAM.

Cut a pound of the lean of boiled ham into pieces, pound it in a mortar with fresh butter, in the proportion of about two ounces to a pound of the ham, till it is a fine paste, season it by degrees with pounded mace, pepper, and allspice; put it close down in pots, and cover it with clarified butter a quarter of an inch thick; let it stand one night in a cool place, and tie it over with paper.

Veal may be potted in a similar manner.