Potted Hake
From Modern cookery, in all its branches, 1884
Serves 6
Ensure all skin and sinew are removed before mincing.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 282. The excerpt below is the record exactly as published.
POTTED HAKE. The back of a well-roasted hare, and such other parts of the flesh as are not sinewy, if potted by the directions already given for ham and other meat, will be found superior to the game prepared as it usually is by baking it tender either with a large quantity of butter, or with barely sufficient water or gravy to cover it ; but when the old-fashioned mode of potting is Wedgewood Pestle and Mortar. preferred, it must be cleansed as for roasting, wiped dry, cut into joints, which, after being seasoned with salt, cayenne (or pepper), and pounded cloves and mace or nutmeg well mingled, should be closely packed in a jar or deep pan, and slowly baked until very tender, with the addition of from half to a whole pound of fresh butter
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Cook this with the app: pantry check, scaling, and the assistant.