Potted Beef

Ingredients

• 1 lb. beef
• 1 allspice
• 1 clove
• 2 pepper corns
• 1 bay leaf
• 1 saltspoonful of salt
• 1 oz. butter
• 2 ozs. butter to pour over when potted
• pinch of cayenne

Method

1. 1

   Cut the meat small, removing all fat and gristle, put it into a jar with the spices, bay leaf, and salt, cover with greased paper, and bake or steam for two hours.

2. 2

   Remove from the fire, mince it finely, add the ounce of butter and cayenne pepper, and pound it into a paste.

3. 3

   Put into pots and cover with the butter that remains, by melting it and pouring it over in a thin layer.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 51. The excerpt below is the record exactly as published.

POTTED BEEF. 1 lb. beef 1 allspice 1 clove 2 pepper corns 1 bay leaf 1 saltspoonful of salt 1 oz. butter also 2 ozs. butter to pour over when potted pinch of cayenne

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