Potted Ox-Tongue

• Tongue, 1 lb.
• butter, 4 oz.
• mace, 1

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 ounce