MOUSSE OF HAM

Chop two cups of cooked ham.  Pound in a mortar until smooth.  Add one tablespoon of gelatine soaked in 1/2 a cup of cold water.  Season with a teaspoon of mixed mustard and a few grains of cayenne.   Fold in one cup of heavy cream beaten stiff.

Instead of cream a whole beaten egg may be used and a little milk.