Recipe: Potted Chicken

Strip the meat from the bones of a cold roast fowl; to every pound of meat allow a quarter of a pound of butter, salt and cayenne pepper to taste; one teaspoonful of pounded mace, half a small nutmeg. Cut the meat into small pieces, pound it well with the butter, sprinkle in the spices gradually and keep pounding until reduced to a perfectly smooth paste. Pack it into small jars and cover with clarified butter, about a quarter of an inch in thickness. Two or three slices of HAM minced and pounded with the above will be an improvement. Keep in a dry place. A luncheon or breakfast dish.

Old FOWLS can be made very tender by putting into them, while boiling, a piece of soda as large as a bean.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)