Potted Ham
From Catherine Owen's new cook book .., 1885
You can pot odds and ends of any meat or fish.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 25. The excerpt below is the record exactly as published.
Potted Ham. — Take any remains of ham you have, even fried, if of a nice quality, is good for the purpose ; take away all stringy parts, sinew, or gristle, put it in a slow oven with its weight of butter, let it stay macerat- ing in the butter till very tender, then beat it in a mor- tar, add cayenne
Cook this with the app: pantry check, scaling, and the assistant.