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Potted Beef
From The "A1" cookery book, 1901
Serves 2
A preserved meat dish.
Presented as published in 1901. 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 The "A1" cookery book (1901) by H. N. L., page 43. The excerpt below is the record exactly as published.
Potted Beef. —Procure i lb. of nice lean beef, free it from skin and gristle. Put it in a jar (if at hand one with a lid), with one tablespoon of water. Cover it closely and place in a saucepan of boiling water ; let the water be about two inches from the top of the jar. Stew till tender, pass it three times MEAT. 59 through a mincing machine, with a quarter-pound of lean ham. Mix all together with 2 oz. of butter, a salt-spoon of salt, one of pounded mace and one of pepper, and a dust of cayenne
Cook this with the app: pantry check, scaling, and the assistant.