My Pet Recipes, Tried and True / Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various

POTTED HEAD.

MISS EDITH M. HENRY.

Take the shank (lower), of meat, cover with water, boil until tender enough to cut up in dice, take off and cut the meat into dice, then throw back into pot, flavor with pepper, salt, mace, celery seed, cayenne pepper, allspice and cloves. Then have ready a little gelatine, mix all through well and let boil a short time, then pour into a cold shape.