gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mutton, Potted
From Cassell's dictionary of cookery, 1892
Serves 1
Store in a cool place.
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 976. The excerpt below is the record exactly as published.
Mutton, Potted.— Cut into thin slices, and then pound together in a mortar, eight oimces of well-dressed roast mutton, freed from fat and sinew, and half that quantity of boiled tongue ; then mix with the pounded meat three ounces of good fresh butter, and add, while pounding, a salt-spoonful each of made mustard and white pepper, with a quaiter of a grain of caj^enne, and salt, if required
Cook this with the app: pantry check, scaling, and the assistant.