Potted Tongue or Ham

• 8 oz cooked tongue or ham
• 8 oz butter (cheapest unsalted), clarified

Chop up the meat and put in the liquidiser, with 5 oz melted clarified butter, the mace and pepper. Make a fine purée (if you don’t have a liquidiser you can do this by pounding it in a pestle and mortar), taste for salt. Pack it into a pot, pressing well down to eliminate air. Chill for half an hour and when firm smooth the top and cover with melted, clarified butter; what is left will just ab