POTTED BEEF.

Take a good piece of a round of beef, and cut off all the fat. Rub
the lean well with salt, and let it lie two days. Then put it into
a jar, and add to it a little water in the proportion of half a
pint to three pounds of meat. Cover the jar as closely as
possible, (the best cover will be a coarse paste or dough) and set
it in a slow oven, or in a vessel of boiling water for about four
hours. Then drain off all the gravy and set the meat before the
fire that all the moisture may be drawn out. Pull or cut it to
pieces and pound it for a long time in a mortar with pepper,
allspice, cloves, mace, nutmeg, and oiled fresh butter, adding
these ingredients gradually, and moistening it with a little of
the gravy. You must pound it to a fine paste, or till it becomes
of the consistence of cream, cheese.

Put it into potting cans, and cover it an inch thick with fresh
butter that has been melted, skimmed, and strained. Tie a leather
over each pot, and keep them closely covered. Set them in a dry
place.

Game and poultry may be potted in this manner