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Potted Tonguejams 1 lb smoked tongue; cooked 3/4 cup butter; melted 1/2 teaspoon nutmeg; grated 1/4 teaspoon cloves; ground 1/8 teaspoon sage; dried 1/4 teaspoon parsley; minced 1 salt & pepper; to taste 1 clarified butter or lard Dice the tongue and put it through the grinder twice. Combine the Butter with the spices and herbs and blend into the meat, blending very well. Pack tightly into small crocks or jars and seal ea ch one with a thin layer of clarified Butter or melted lard.
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