Potted Meat - cooking recipe

Ingredients

1 cup meat, cooked (cooked ham, tongue, beef, poultry or game)
1/2 teaspoon salt
1/8 teaspoon pepper
1 pinch cayenne
1/2 teaspoon prepared mustard
1/4 lb butter, melted (more as needed)

Preparation

Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.
Season with spices and moisten with a little melted butter.
Pack closely in jars; place jars in steamer and heat for 1/2 hour.
Press the meat down again and cover with hot melted butter.
Store in the refrigerator.
**Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone.