Potted Beef

Ingredients

• Two pounds of lean beef
• a teaspoonful of salt
• made mustard
• a saltspoonful of pepper
• a pinch of cayenne
• a saltspoonful of powdered clove
• half a teacupful of melted butter

Method

1. 1

   Boil the beef in a covered jar for four hours.

2. 2

   Cool, chop fine, and pound to a paste.

3. 3

   Season with salt, mustard, pepper, cayenne, and clove.

4. 4

   Add gravy and melted butter.

5. 5

   Pack in jars, steam for one hour, press down, and cover with melted butter.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 5. The excerpt below is the record exactly as published.

Potted Beef. — Two pounds of lean beef, freed from fat and gristle. Put it In a small covered stone jar; set it in a saucepan of 1 8 IN FOREIGN KITCHENS. boiling water and let it boil four hours. Remove the beef, cool it, chop fine, and then pound smooth in a mortar Season this paste with a teaspoonful each of salt and made mustard, a saltspoonful of pepper, and a pinch of cayenne. Add also a saltspoonful of powdered clove, if liked. Add the gravy that ran out, and half a teacupful of melted butter. Pack in small stone or earthen jars; place them in a steamer and steam for one hour. Then press the meat in each down firmly and cover with a thin layer of melted hot butter. With remains of cold roast, boiled, or braised beef, proceed in the same way. Potted Chicken or Pigeons. — To each pound of the cooked meat allow quarter of a pound of melted butter, half a teaspoonful each of white pepper and powdered mace, one tea- spoonful of salt, and a pinch of cayenne. Proceed as with the beef, and add, if liked, two or three slices of cold boiled ham with the fat. Jugged Hare or Babbit. — This is a delicious method, requiring one hare or fat rabbit. ENGLAND. 1 9 one pound of lean beef, one onion stuck with six cloves, half a pound of butter, one lemon, half a pint of sherry or port wine, half a teaspoonful of pepper, two teaspoon- fuls of salt, a pinch of cayenne. Wash the hare, cut in pieces, dredge with flour, and fry in the butter, which must boil when they are put in. In the mean time, the beef should haye been chopped and treated as for beef- tea. Lay the pieces of hare in a stone jar; add the onion, the lemon peeled to the pulp and then cut in half, and the juice of the beef. Cover the jar; set in a kettle of boil- ing water and boil two hours, or till the hare is very tender. Just before it is served pour in the wine, and add one tablespoonful of corn-starch dissolved in cold water. Let all boil for five minutes, then serve with red- currant jelly. Small forcemeat balls are usually added half an hour before it is done. If the hare is old, four hours* boiling will be none too much. Beefsteak Pudding. — Sussex. For this a good suet crust is made with milk, rolled in a sheet half an inch thick, and used to line 20 IN FOREIGN KITCHENS. a Sussex pudding-dish, which is merely a large, shallow, flaring bowl, holding about three pints. Preserve enough crust for cover. To fill it take two pounds of good steak from the round and cut in small pieces, two kidneys, each cut in eight pieces, half a can of mushrooms, and a dozen or so oysters. Put in a layer of steak; dredge with flour and season with salt and pepper; for the entire pudding, a large teaspoonful of salt and half a one of pepper. Fill the dish in this way. Moisten the edge of the crust and press down the cover firmly; tie the bowl up in a cloth which has been wrung out from hot water and floured; put it in boiling water and boil for not less than four hours. Send to table in the dish with a napkin pinned around it. Oysters and mushrooms may be omitted, and a minced onion sprinkled between the layers. Pigeon or Game Pasties. — Lincolnshire and Oxfordshire, For these pasties, which are baked in meat-pie moulds which open and allow the form to be taken out, make a crust of one pound of flour, half a pound of butter, ENGLAND. 21 half a pint of water, the yolks of two eggs, and a teaspoonf ul of salt. Work all this into a firm paste, and line the buttered mould, re- serving part for the cover. For a pie of this size, remove the larger bones from four pigeons ; season the inside of each one well with a mixture made of one large teaspoonf ul of salt, half a one each of pepper, clove, and mace. Spread on each a layer of good forcemeat and lay in the mould, filling' in with more forcemeat and bits of veal and ham. Wet the edges and pinch together, ornamenting the top with a cluster of pastry leaves placed over the hole made in the cen- tre of the crust. Put in a moderate oven, after brushing it over with yolk of egg, and bake four hours. In the mean time boil the bones and trimmings in one quart of water till reduced to half a pint, seasoning it highly, and pour it into the pie through the hole in the top. These pies are eaten cold, and often truffles or mushrooms are added. Small ones are made with one pigeon and forcemeat, and game of any sort can be used, enormous ones being often served. 22 IN FOREIGN KITCHENS. Banbury Cakes. — For the old manuscript rule as made three hundred years ago, set a sponge with one pint of sifted flour, one teacupful of warm milk, and half a cake of yeast, or two spoonfuls of liquid yeast with half a teaspoonful of salt

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