Potted Tongue

A nineteenth-century recipe. The potted tongue is rather highly spiced and is very good served with hot buttered toast.


  • ½ lb. (240 g.) cooked ox or sheep’s tongue
  • 6 oz. (180 g.) clarified butter
  • a pinch each of ginger, nutmeg, powdered thyme, mace, black pepper


Mince the tongue and work it to a smooth paste with 4 oz. (120 g.) of the butter, the spices and thyme. Taste and add a little salt if necessary. Press tightly into pots and seal when cold and firm with clarified butter.

Equal quantities of tongue and ham can be used as a variant.

It will keep for weeks in the refrigerator and should be served chilled.