Potted Game

Ingredients

• the meat
• mixed spice
• cayenne
• black pepper
• salt
• a few grains of sugar
• an equal quantity of butter

Method

1. 1

   Remove skin and bones from meat, pound in mortar, flavor with spices, rub through a sieve with butter, press into pots, and cover with clarified butter.

As published

This recipe was extracted from Recipes for the million (1891), page 80. The excerpt below is the record exactly as published.

salt, the grated peel of half a lemon, and a few grains of nutmeg ; pound the whole nicely, and mix with a couple of eggs, well beaten. GAME PIE. — Divide the game into joints or pieces and put it into a pie-dish with some fat ham or streaky bacon, season rather highly, cover with puff-paste, and put into the oven to bake. When rather more than half done raise the crust and pour in four or five tablespoonfuls of melted butter, a glass of light wine, and the juice of a lemon. GAME (POTTED). — Remove all skin and bones, and pound the meat in a mortar ; flavour with mixed spice, cayenne, black pepper, salt, and a few grains of sugar. Rub the whole through a wire sieve with an equal quantity of butter

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