Mutton, Potted
From Harper's cook book encyclopædia, 1902
Serves 1
Keep in a cool place.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 256. The excerpt below is the record exactly as published.
Mutton, Potted. — Cut into thin slices, and then pound together in a mortar 8 ozs. of well-dressed roast mutton, freed from fat and sinew, and half that quantity of boiled tongue ; then mix with the pounded meat 3 ozs. of good, fresh butter, and add, while pounding, a salt-spoonful each of made mustard and white pepper, with a quarter of a grain of cayenne
Cook this with the app: pantry check, scaling, and the assistant.