gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potted Ham and Chicken
From The encyclopaedia of practical cookery, 1892
Serves 1
Potted ham makes delicious sandwiches and keeps for months.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 53. The excerpt below is the record exactly as published.
Potted Ham and Chicken. — Use cold cooked chicken; pick the flesh off the bones, and trim off all the skin. Put 2oz. of butter in a stewpan with a small quantity of powdered cloves, mace, nutmeg, and white pepper. Place the stewpan over the fire, and when the butter runs to oil, put in the pieces of chicken and some small pieces of cooked lean Ham. Put in also 1 table-spoonful of glaze
Cook this with the app: pantry check, scaling, and the assistant.