Potted Beef

Ingredients

• Take four pounds of good lean beef
• a dessertspoonful of saltpetre
• a tablespoonful of salt
• a tablespoonful of sugar
• three-quarters of a pound of fresh butter
• a little cayenne or other pepper

Method

1. 1

   Cut the beef and rub with saltpetre, salt, and sugar.

2. 2

   Let it pickle for 24 hours.

3. 3

   Place in a jar, cover with suet, and bake for 3 or more hours.

4. 4

   Pound the meat in a mortar, add butter and pepper, taste for salt, and press into pots.

5. 5

   Cover with melted suet.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 445. The excerpt below is the record exactly as published.

POTTED BEEF. Take four pounds of good lean beef ; cut it up well and pour over it a dessertspoonful of saltpetre, a tablespoonful of salt and a tablespoon- ful of sugar. Let this pickle remain on the meat for twenty-four hours. Now put the meat in a jar, cover the top with suet off the meat, cover it closely, and put it in the oven to bake for three or more hours ; pour off the gravy, which may serve for many purposes ; take the meat and pound it well in a mortar; then add three-quarters of a pound of fresh butter, a little cayenne or other pepper

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