Potted Meat and Fish for Sandwiches.
Ingredients.
- 1 pound of tender cooked meat or fish (2 cups).
- 2 ounces of fat cooked meat (¼ a cup).
- 2 ounces of butter (¼ a cup).
- Mace and anchovy essence, if desired.
- Pepper and salt.
Method.—Chop the meat or fish very fine, then pass through a purée sieve; cream the butter and with a wooden spoon work it into the meat or fish; add seasonings to taste, press the mixture solidly into small jars or cups, and pour melted butter to the depth of one-fourth an inch over the top of the meat. Set aside in a cool place.
Kinds of Meat and Fish for Potting.
Ham, fat and lean; either chicken, veal or tongue, with bacon; chicken and ham, mixed, fat ham; chicken and tongue, mixed, with bacon; veal and ham, mixed, with fat ham; roast beef and corned beef, mixed, with fat of either, or bacon; finnan-haddie and bacon; salmon, cod, haddock, bluefish, etc., with bacon, or with double the amount of butter.
Bowl of Fruit-Punch Ready for Serving.