Molded Meat — Chop fine a pound lean meat of any kind, and add to it a chopped onion, tablespoon fine bread-crumbs, teaspoon salt, saltspoon white pepper, cup gravy (made by boiling the bones or pieces left after cutting on the lean, then straining and season- ing)✪ Molded Meat. Stir all together and let stand half an hour. Butter a deep bowl, pudding dish or mold, press in the mixture and cover with a plate. Place in a pan of water and cool in moderate oven one hour. Turn out carefully and serve hot with any of the following sauces : For Molded Mutton^ gravy with a dessertspoon of currant jelly ; for Beef^ gravy fiavored with mushrooms or norse-radish sauce; for 26 ■ I 402 MEATS. m0t^^^^^^ Veal or Fowly tomato sauce ; for Pork, apple auce, fresh onions or onion sauce. It can also be sliced cola. Potted Meats. — If wanted to be kept for some time, the meat must be good and well dressed, but if to be used within a day or two any odds or ends will do ; when cooked, all bone, skin and sinew must be re|gioved, and the meat pounded in a mortar with clarified butter, cayenne, and spices to taste, until a smooth paste. Press the mixture into pots or jars of small si^e, until about two-thirds full. Pour a layer of clarified melted butter✪ Potted Meats, or good drippings T beef is pref- erable to any other), or mutton suet, upon the top of tne paste to the depth of an eighth of an inch, for the purpose of excluaing the air. Always wait till the meat is cold before potting and press very firmly into the jars, not allowing a drop of gravy to get in^ for it will turn the potted or preserved meat sour. Tie oilskin or oiled paper over the jars. The air must be excluded. Although these pastes are fit to eat almost immediately they will keep perfectly good for a y ear,and often a longer period. Tne mostpopular meats for potting are Vealf Harrij Beefy Tonfftie, Oame and Poultry. Fish is done in the same way — such as Ano/uyoies, Pravms and Shrimps. Potted foods of this description are intended as relishes for the breakfast, lunch- eon and supper-table chiefly, served in slices or spread on toast or bread. Any cold remains of meat may be potted, and in every well- regulated English house potting is an every-day affair for the cook. If ham, game, tongue, beef, or fish is served one day, it comes on potted next day at lunch or breakfast. This is a very ^ood way of managing left-over food, instead of invariably making into hashes^ stews, etc. ClariHed Butter for potting, or any of the other pur- poses for which it is used, is prepared by placing the butter in a bowl and set in a saucepan of cold water, (or use a custard kettle), which should be heated slowly until butter melts and the scum forms ; remove from fire, skim, and return to warm again gently, then let stand a moment or two to settle, strain and put over the potted meat, or bottle for future use. When taken off the pots as opened for table the butter may be used for common pie paste, bast- ing meats and for fish sauce. '

AI-modernized reading of the original text

Molded Meat — Chop fine a pound lean meat of any kind, and add to it a chopped onion, tablespoon fine bread-crumbs, teaspoon salt, saltspoon white pepper, cup gravy (made by boiling the bones or pieces left after cutting on the lean, then straining and seasoning). Stir all together and let stand half an hour. Butter a deep bowl, pudding dish or mold, press in the mixture and cover with a plate. Place in a pan of water and cool in moderate oven one hour. Turn out carefully and serve hot with any of the following sauces : For Molded Mutton^ gravy with a dessertspoon of currant jelly ; for Beef^ gravy fiavored with mushrooms or norse-radish sauce; for ■ Veal or Fowly tomato sauce ; for Pork, apple sauce, fresh onions or onion sauce. It can also be sliced cola. Potted Meats. — If wanted to be kept for some time, the meat must be good and well dressed, but if to be used within a day or two any odds or ends will do ; when cooked, all bone, skin and sinew must be removed, and the meat pounded in a mortar with clarified butter, cayenne, and spices to taste, until a smooth paste. Press the mixture into pots or jars of small size, until about two-thirds full. Pour a layer of clarified melted butter, or good drippings T beef is preferable to any other), or mutton suet, upon the top of tne paste to the depth of an eighth of an inch, for the purpose of excluding the air. Always wait till the meat is cold before potting and press very firmly into the jars, not allowing a drop of gravy to get in^ for it will turn the potted or preserved meat sour. Tie oilskin or oiled paper over the jars. The air must be excluded. Although these pastes are fit to eat almost immediately they will keep perfectly good for a y ear,and often a longer period. Tne mostpopular meats for potting are Veal, Ham Beef, Tongue, Oame and Poultry. Fish is done in the same way — such as Anchovies, Prawns and Shrimps. Potted foods of this description are intended as relishes for the breakfast, luncheon and supper-table chiefly, served in slices or spread on toast or bread. Any cold remains of meat may be potted, and in every wellregulated English house potting is an every-day affair for the cook. If ham, game, tongue, beef, or fish is served one day, it comes on potted next day at lunch or breakfast. This is a very good way of managing left-over food, instead of invariably making into hashes^ stews, etc. ClariHed Butter for potting, or any of the other purposes for which it is used, is prepared by placing the butter in a bowl and set in a saucepan of cold water, (or use a custard kettle), which should be heated slowly until butter melts and the scum forms ; remove from fire, skim, and return to warm again gently, then let stand a moment or two to settle, strain and put over the potted meat, or bottle for future use. When taken off the pots as opened for table the butter may be used for common pie paste, basting meats and for fish sauce. '

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