1 lb Smoked tongue; cooked
3/4 c  Butter; melted
1/2 ts Nutmeg; grated
1/4 ts Cloves; ground
1/8 ts Sage; dried
1/4 ts Parsley; minced
Salt & pepper; to taste
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.