Potted Beef
From The "ideal" cookery book, 1902
Presented as published in 1902. 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 "ideal" cookery book (1902) by Lilian Clarke, page 5. The excerpt below is the record exactly as published.
Potted Beef. Take i-lb. of second beefsteak and cut into small pieces, and cover with cold water and put in a pan and stew gently for about i£ hours. Put through the mincing machine twice. Place in a basin and add as much of the gravy as is necessary to moisten slightly. Mix and beat thoroughly and put into pots, making the surface very smooth. Melt some butter
Cook this with the app: pantry check, scaling, and the assistant.