Total Time
45mins
Prep 15 mins
Cook 30 mins

A lunch meat from the days before supermarket lunchmeats and a terrific way to recycle leftover meat into something new. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 1 cup meat, cooked (cooked ham, tongue, beef, poultry or game)
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • 1 pinch cayenne
  • 12 teaspoon prepared mustard
  • 14 lb butter, melted (more as needed)

Directions

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