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Seasonable from March to October
Ingredients
  1. 1 lb. of veal
  2. 1/4 lb. of ham,
  3. cayenne to taste
  4. pounded mace to taste
  5. 6 oz. of fresh butter
  6. clarified butter
Directions
  • Mince the veal and ham together as finely as possible
  • Pound well in a mortar, with cayenne, pounded mace, and fresh butter
  • When reduced to a perfectly smooth paste, press it into potting-pots
  • Cover with clarified butter
    • If kept in a cool place, it will remain good some days.
    Source: The Book of Household Management by Isabella Beeton (1859)
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