Fowl with Ham, Potted

Ingredients

• six ounces of cooked ham
• the meat of a hot roast chicken
• four ounces of butter
• season with salt
• season with pepper
• season with mace
• season with cayenne

Method

1. 1

   Chop the ham and chicken meat together, pound in a mortar with butter.

2. 2

   Boil down the chicken bones with skin and gravy, season, reduce to a glaze, and add to the pounded meat.

3. 3

   Press into pots, cover with clarified butter, and store in a cool place.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 549. The excerpt below is the record exactly as published.

Fowl with Ham, Potted.— Chop to- gether six ounces of cooked ham and the meat of a hot roast chicken ; pound these in a mortar, with four ounces of butter. Boil down the bones of the chicken with the skin and the gravy from the roasting, season with salt

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