Potted Ham

• Lean of ham, 1 lb.
• Lean of roast veal, 6 oz.
• fresh butter,

To be eaten in perfection this should be made with a freshly cured ham, which, after having been soaked for twelve hours, should be wiped dry, nicely trimmed, closely wrapped in coarse paste, and baked very tender.* When it comes from the oven, remove the crust and rind, and when the ham is perfectly cold, take for each pound of the lean, which should be w