Potted Beef

Ingredients

• Half a pound of beef
• half a tea-spoonful of salt
• a quarter of a tea-spoonful of pepper
• three or four grates of nutmeg
• half a tea-spoonful of anchovy essence
• a piece of fresh butter, about the size of an egg
• two ounces of cold boiled bacon fat
• a quarter of a pint of water

Method

1. 1

   Trim away all the fat and gristle from the beef, cut it into thin strips, and mince finely.

2. 2

   Pound in a mortar to a smooth paste, adding seasoning gradually.

3. 3

   Place in a covered jar, set in boiling water until hot, then cool and press into jars.

4. 4

   Cover with dissolved butter or mutton suet.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 37. The excerpt below is the record exactly as published.

Potted Beef. — There are almost sure to he some little pieces of steak left in the dish, and these will probably be sufficient to make a small jar of potted beef for breakfast. To make it, trim away all the fat and gristle and burnt outside portions. These can be cut away very sparingly. (The fat can afterwards be rendered for frying purposes.) Cut the lean into thin strips, and afterwards mince it very finely. If it can be passed through a sausage machine so much the better. Pound it in a mortar to a perfectly smooth paste, and as the pounding goes on keep adding the seasoning a little at a time. Half a pound of beef will need half a tea-spoonful of salt, a quarter of a tea-spoonful of pepper, three or four grates of nutmeg, half a tea¬ spoonful of anchovy essence, and the gravy carefully scraped out of the dish, together with a piece of fresh butter, about the size of an egg, broken up small. If preferred, two ounces of cold boiled bacon fat (taken in this instance from the pig’s cheek) can be pounded in the mortar, and used instead of butter. If too much gravy is used the meat will not keep so well. When the seasoning ingredients are thoroughly incorporated put the pulp into a covered jar, set this in a saucepan of boiling water, and let it remain until it is hot all through; take it off the fire, stir it occasionally till nearly cold, then press it firmly into small fiat jars, and smooth the top over with a knife ; the next day pour on as much dissolved butter or mutton suet as will cover it. Be sure to keep it in a cool place. If this is done, and if paper is tied over it after it is made, it will keep good for some days. Small portions of beef, veal, ham, game, poultry, and fish can always be utilised in this way, and will afford an agreeable addition to the breakfast table. When potted beef is wanted, and there is no cold meat that can be used, it will have to be prepared specially for the purpose. F or this take tender meat, the steak or part of the round. Cut it into small pieces, and spread a little beef dripping upon it ; lay it in an earthenware jar which has a closely-fitting lid, put a piece of bacon upon it, and pour in a very little cold water. A quarter of a pint of water

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