vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potted Game
From The new practical housekeeping, 1890
Serves 1
Serve on aspic jelly and garnish with fresh parsley.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 283. The excerpt below is the record exactly as published.
Potted Oame. — ^Take any cooked remains of game and pound well together, having previously removed all skin and bone. Add to the paste pounded mace, allspice, cayenne pepper, salt, pepper, and a lump of sugar pounaed, Any remains oi nam may be in- cluded witn the game, and should be of an equal Quantity. Kub the paste through a wire sieve. If no ham be adaed use an equal amount of butter
Cook this with the app: pantry check, scaling, and the assistant.