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To pot Marble Veal, Tongues, Hare, Ham with Chickens.
your gravy ; then boil a pound of fresh butter, and put
it in a little at a time, and keep beating it till you see it
is like a fine paste ; then put it close down into your pot-
ting pots ; put a paper upon it and set on a weight to
press it hard ; when your veal is cold and stiff, pour over
it clarified butter, the thickness of a crown-piece, and
tie it down.
To pot Marble Veal. Boil a dried tongue ; skin it, and
cut as thin as possible, and beat it exceedingly well with
near a pound of butter and a little beaten mace, till it is
like, a paste ; have ready veal stewed, and beat the same
way as before, then put some veal into your potting-pots,
then some tongue in lumps over the veal; fill your pot
close up with veal, and press it very hard down, and
pour clarified butter over it, and keep it in a dry place.
N. B. Do not lay on your tongue in any form but in
lumps, and it will cut like marble; when you send it
to table cut it out in slices, and garnish it with curled
parsley.
To pot Tongues. Take a neat’s tongue, and rub it with
an ounce of salt-petre and four ounces of brown sugar,
and let it lie two days ; then boil it till it is quite tender,
and take off the skin and side-bits ; then cut the tongue
in very thin slices, and beat it in a marble mortar, with
one pound of clarified butter, mace, pepper and salt to
your taste; beat it exceedingly fine, then put it close
down into small potting-pots, and pour clarified butter
over it.
To pot a Hare. Hang up your hare four or five days
with the skin on, then case it and cut it up as for eating;
put it in a pot, and season it with mace, pepper, and salt,
put a pound of butter upon it, tie it down, and bake it
in a bread oven; when it comes out pick it clean from
the bones, and pound it very fine in a mortar, with the
fat from your gravy; then put it close down in your
pots, and pour clarified butter over it, and keep it in a
dry place.
To pot Ham with Chickens. Take as much lean of
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