Title: Potted Tongue
Categories: Meat
Yield: 8 Servings

1	lb	Smoked tongue; cooked
1/2	ts	Nutmeg; grated
1/8	ts	Sage; dried
		Salt & pepper; to taste
3/4	c	Butter; melted
1/4	ts	Cloves; ground
1/4	ts	Parsley; minced
		Clarified butter or lard

Dice the tongue and put it through the grinder twice. Combine the Butter with the spices and herbs and blend into the meat, blending very well. Pack tightly into small crocks or jars and seal ea ch one with a thin layer of clarified Butter or melted lard.

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