Potted Ox-Tongue


  • Tongue, 1 lb.
  • butter, 4 oz.
  • mace, 1 teaspoonful
  • nutmeg and cloves each, ½ teaspoonful
  • cayenne, 5 to 10 grains.


Boil tender an unsmoked tongue of good flavour, and the following day cut from it the quantity desired for potting, or take for this purpose the remains of one which has already been served at table. Trim off the skin and rind, weigh the meat, mince it very small, then pound it as fine as possible with four ounces of butter to each pound of tongue, a small teaspoonful of mace, half as much of nutmeg and cloves, and a tolerably high seasoning of cayenne. After the spices are well beaten with the meat, taste it, and add more if required. A few ounces of any well-roasted meat mixed with the tongue will give it firmness, in which it is apt to be deficient. The breasts of turkeys, fowls, partridges, or pheasants, may be used for the purpose with good effect.