A fine way to pot a tongue.
TAKE a dried tongue, boil it till it is tender, then peel it; take a large fowl, bone it; a goose, bone it; take a quarter of an ounce of mace, a quarter of an ounce of cloves, a large nutmeg, a quarter of an ounce of black pepper, beat all well together; a spoonful of salt; rub the inside of the fowl well , and the tongue. Put the tongue into the fowl; then season the goose, and fill the goose with the fowl and tongue, and the goose will look as if it was whole. Lay it in a pan that will just hold it, melt fresh butter enough to cover it, send it to the oven, and bake it an hour and a half; then uncover the pot, and take out the meat. Carefully drain it from the butter, lay it on a coarse cloth till it is cold; and when the butter is cold, take off the bird fat from the gravy, and lay it before the fire to melt, put your meat into the pot again, and pour the butter over. If there is not enough, clarify more, and let the butter be an inch above the meat; and this will keep a great while, eats fine, and looks beautiful. When you cut it, it must be cut cross-ways down through, and looks very pretty. It makes a pretty corner-dish at table, or side-dish for supper. If you cut a slice down the middle quite through, lay it in a plate, and garnish with green parsley and stertion-flowers. If you will be at the expense, bone a turkey and put over the goose. Observe, when you pot it, to save a little of the spice to throw over it, before the last butter is put on, or the meat will not be seasoned enough.
To pot beef like venison.
CUT the lean of a buttock of beef into round pieces; for eight pounds of beef, take four ounces of salt-petre; four ounces of peter-salt, a pint of white salt, and an ounce of sal-prunella, beat the salts very fine, mix them well together, rub the salts into the beef; then let it lie four days, turning it twice a day, then put it into a pan, cover it with pump-water, and a little of its own brine; then bake it in an oven with houshold bread till it is tender as a chicken, then drain it from the gravy and bruise it abroad, and take out all the skin and sinews; then pound it, in a marble mortar, then lay it in a broad dish, mix in it an ounce of cloves and mace, three quarters of an ounce of pepper and one nutmeg, all beat fine. Mix it all very well with the meat, then clarify a little fresh butter and mix with the meat, to make it a little moist; mix it very well together, press it down into pots very hard, set it at the oven's mouth just to
