Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Potted meat   Yield: 1 Servings   1 x Meat      1 x Salt & pepper 1 x Cayenne      1 x Mustard 1 x Butter  melted Chop and pound to a paste any fragments of cooked ham tongue poultry game or fish. With ham use a quarter part of fat. Remove all gristle and skin and pound until free from any fibre and reduced to a paste. Season highly with salt pepper cayenne and made mustard and moisten with a little melted butter (except ham which has fat enough). Pack closely in small stone or earthen jars. Put jars in steamer and heat for one half hour. Then press the meat down again and cover with hot melted butter. This will keep some time and may be served in slices or used for sandwiches. Ham and tongue may be mixed with veal or chicken. Beef game and fish are better alone. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes Culinary Arts Press 1936.