I cup cooked ham, tongue, poultry or beef
1/2 teaspoon salt
1/2 teaspoon pepper
Few grains cayenne
1/4 teaspoon prepared mustard
Melted butter

Use any of the fragments of cooked meats indicated. 
With ham, use a quarter part of fat. Remove all gristle and skin, chope meat and pound to a smooth paste. Season highly with salt, pepper, cayenne and mustard and moisten with a little melted butter (except ham). 

Pack closely in small stone or earthen jars. Place jars in steamer and heat for 1/2 hour. Then press the meat down again and cover with the hot melted butter.

This will keep for some time and may be sliced or used for sandwiches. 

Ham and tongue may be mixed with veal or chicken. Beef or game are better alone.  Filling for 8 sandwiches.