Veal and Ham Paste

Ingredients

• nutmeg
• pepper
• salt
• mace

Directions

1. Take some dressed veal and ham^ and pound very fine, moistening with some butter melted, add some grated nutmeg, pepper, salt, and a little lemon-peel, put it on the fire, moistening it with a little good stock. When hot, press it into little pots, and let it cool, pour melted butter over it ; and when you use it, remove the grease, and turn it out of the mould. All these pastes can be turned out to be served, garnished with very green curled parsley, or anything else you please.

2. BEEF PASTE

3. Is prepared of any dressed beef you may have, in the same manner as the veal and ham.

4. Chicken or turkey that has been dressed is very good prepared with ham, and adding a chopped truffle, a few mushrooms ; both must be dressed, and cold ; add some grated lemon-peel, pepper, salt, and a little pounded mace or grated nutmeg much as before, and put in small moulds.

5. PASTES. 195

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Nutmeg	1 tsp ground (2.2g)	12
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Mace	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.