Potted Beef

Ingredients

• three or four pounds of lean beef
• a handful of salt
• one ounce of saltpetre
• one ounce coarse sugar
• pepper
• allspice
• nutmeg
• a little mace
• wine
• mustard
• vinegar
• a little fresh butter melted

Method

1. 1

   Rub beef with salt, saltpetre, and sugar; let sit for two days.

2. 2

   Place in a jar with beef gravy, cover, and bake slowly until tender.

3. 3

   Pound cold meat to a paste, adding melted butter and seasonings.

4. 4

   Press into pots and cover with clarified butter.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 26. The excerpt below is the record exactly as published.

POTTED, BEE. Take three or four pounds of lean beef, or any smaller quan- tity, free from sinews, and rub it well with a mixture made of a handful of salt, one ounce of saltpetre, and one ounce coarse sugar; let the meat lie in the salt two days, turning and rub- bing it twice a day; put it into a stone jar with a little beef gravy, and cover it with a paste to keep it close; bake it in a very slow oven several hours, till the meat is tender; then pour off the gravy, which should be in very small quantity; pound the meat when cold till it is reduced to a smooth paste, adding by degrees, a little fresh butter melted; season it as you proceed with pepper, allspice, nutmeg and a little mace, wine, mustard and vinegar

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