INGREDIENTS.--The remains of cold roast or boiled beef, 1/4 lb. of butter, cayenne to taste, 2 blades of pounded mace.
Mode.--The outside slices of boiled beef may, with a little trouble, be converted into a very nice addition to the breakfast-table. Cut up the meat into small pieces and pound it well, with a little butter, in a mortar; add a seasoning of cayenne and mace, and be very particular that the latter ingredient is reduced to the finest powder. When all the ingredients are thoroughly mixed, put it into glass or earthen potting-pots, and pour on the top a coating of clarified butter.
Note.--If cold roast beef is used, remove all pieces of gristle and dry outside pieces, as these do not pound well.
Mode.--The outside slices of boiled beef may, with a little trouble, be converted into a very nice addition to the breakfast-table. Cut up the meat into small pieces and pound it well, with a little butter, in a mortar; add a seasoning of cayenne and mace, and be very particular that the latter ingredient is reduced to the finest powder. When all the ingredients are thoroughly mixed, put it into glass or earthen potting-pots, and pour on the top a coating of clarified butter.
Note.--If cold roast beef is used, remove all pieces of gristle and dry outside pieces, as these do not pound well.
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