Hare, Potted (from cold meat)

Ingredients

• a pound of meat
• a salt-spoonful of salt
• a salt-spoonful of pepper
• half a salt-spoonful of mustard
• a salt-spoonful of sugar
• two cloves
• a quarter of a pint of cold gravy
• four ounces of clarified butter

Method

1. 1

   Pick meat from bones and pound until smooth.

2. 2

   Mix with salt, pepper, mustard, sugar, cloves, gravy, and clarified butter.

3. 3

   Smooth into a dish and pour melted butter over it.

4. 4

   Keep cool until needed.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 698. The excerpt below is the record exactly as published.

Hare, Potted (from cold meat).— Take the remains of cold roast hare. Pick the meat from the bones, put it, freed from skin and sinew, into a mortar, and pound till it is a smooth paste. If there is a pound of meat, mix with it a salt-spoonful of salt, a salt-spoonful of pepper, half a salt-spoonful of mustard, a salt-spoonful of sugar, and two cloves, pounded; also a quarter of a pint of cold gravy and four ounces of clarified butter

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