Potted Chicken

Strip the chicken meat from the bones of a cold roast chicken; to every pound of meat allow a quarter of a pound of butter, salt and cayenne pepper to taste; one tea-spoon of pounded mace, half a small nutmeg. Cut the chicken 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 chickens can be made very tender by putting into them, while boiling, a bit of soda as sizeable as a bean.