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The
StilURoom
To
pot
Pounded
Meat^
Chicken^
or
Fish,
—
Cook
the
meat
until
it is
very
tender
and
easily
separated
from
the
bones.
Mince
it,
and
then
pound
it
with
a
quarter
of
its
weight
of
clarified
butter,
together
with
pepper
and
such
other
spices
and
herbs
as
are
liked.
Then
fill
the
pots
with
the
mixture,
press
it
tightly,
and
cover
with
clarified
butter.
30