POTTED HOUGH

3 LBS. HOUGH (Shin of Beef)
1 Nape Bone
Salt and Pepper
Water

~Put the hough and bone into a pot, cover with cold water, and add salt. Bring very slowly to boiling-point, and simmer very gently for 5 or 6 hours until the meat is loosed from the bones. Remove the bones, chop the meat small or mince it, and return to the pot with the stock; add a little more boiling water if necessary, season with salt and pepper, and boil for another 10 minutes-no longer. When cool, turn into wetted moulds.
It is an excellent plan to put the hough on the fire at night, without letting it boil. Prepared thus, it has a richer taste than when cooked in the ordinary way.
If enjoyed slightly spiced, tie a half-teaspoonful apiece of whole spices, whole mace, and peppercorns in muslin, and add when the meat first comes to the boil. Remove when sufficiently seasoned.