Ham and Fowl, Potted

Name: Ham and Fowl, Potted
Yield: 1 servings
Ingredients: half a pound of cooked ham; the meat from a cold chicken; a small bunch of sweet herbs; half a blade of mace; as much water as will cover them; two ounces of clarified butter

From Cassell's dictionary of cookery, 1892

Serves 1

Time: about one hour to prepare.

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 685. The excerpt below is the record exactly as published.

Ham and Fowl, Potted.— Take the meat from a cold chicken, and put it into a mortar with half a pound of cooked ham, fat and lean mixed. Pound these to a pulp, and season them with pepper and a very little pounded mace. Put the bone and trimmings of the chicken into a saucepan, with a small bunch of sweet herbs, half a blade of mace, and as much water as will cover them. Boil the meat down to glaze. Mix this and two ounces of clarified butter

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