28 Potted Chicken Recipe

Take the good meat from a cold roast or boiled chicken and to every lb.

allow 1/4 of a lb. of butter, 1 teaspoonful of pounded mace, and 1/2 a

small grated nutmeg; salt and pepper to taste. Cut the meat in small

pieces, pound it well with the butter, sprinkle in the spices gradually

and keep pounding until reduced to a paste. Put it into small jars and

cover with clarified butter and seal tight.

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