Potted Fowl and Ham

Roast off a chicken, and while hot, remove all the meat from the bones, and with these make a little broth, well seasoned with herbs and spice, and boil it down to a glaze; chop the meat with six ounces of cooked ham, and pound both together in a mortar into a smooth pulp; add the glaze, and four ounces of clarified butter; pound well together, and put closely in small flat earthen pie-pots; cover these in with clarified butter, and keep them in a cool place for use.