• 1 cooked ox tongue
• 3 oz. clarified butter to each 1 lb. of tongue
• powdered mace
• cloves
• nutmeg
• cayenne pepper
• salt and pepper
• extra clarified butter

Chop the tongue finely, then pound it well. Add gradually the clarified butter in the proportion stated above and the flavourings and seasoning to taste. When the mixture is reduced to a moist smooth paste, rub through a fine sieve, press into pots and cover with melted clarified butter.