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Fowl, Potted

Name: Fowl, Potted
Yield: 4 servings
Ingredients: Cut the meat off the bones of a cold roast fowl; butter in the proportion of four ounces to every pound of meat; half a small nutmeg, grated; a tea-spoonful of mace, pounded; salt; cayenne; A mixture of ham will be found very relishing

From Cassell's dictionary of cookery, 1892

Serves 4

Keep in a dry place, tie down with bladder.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 543. The excerpt below is the record exactly as published.

Fowl, Potted. — Cut the meat o£E the bones of a cold roast fowl. Pound it in a mortar, with butter in the proportion of four ounces to every pound of meat. The skin and griatle should be carefully removed before the meat is weighed, and the butter should bo of the best kind. Add, while pounding, haK a small nutmeg, grated, and a tea-spoonful of mace, pounded, with salt and cayenne. A mixture of ham will be found \eTy relishing

Cook this with the app: pantry check, scaling, and the assistant.