Potted Meat

Ingredients

• jar of meat
• pepper
• salt
• hot melted butter

Method

1. 1

   Simmer the jar in a saucepan of water until tender.

2. 2

   Pound in a mortar, adding its own gravy gradually.

3. 3

   Flavor with pepper and salt.

4. 4

   Place in jars and cover with hot melted butter if keeping for a time.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 62. The excerpt below is the record exactly as published.

hot melted butter, if it is to be kept any time. This potted meat is excellent used for sandwiches, but it is better to make only a small quantity at a time. SUNDUmS. 173 433. — Orange Marmalade. Weigh the oranges, and cut them in halves or quarters. Take the peel off eaeh half or quarter. Take the pips and skin from the fruit, and press it through a hair sieve. Soak the peel all night in water slightly - salted ; next day hoil it in cold water, changing the water frequently. When the peel is soft, take it out ; let it drain, then cut it into shreds or long strips. Now put the peel and the strained pulj) into water (allow half a pint of water to each pound of fruit) ; add sugar (1 pound to each pound of fruit), a little grated lemon-peel. Boil all together until it is thick and clear. Put it into well-covered jars ; keep some months before using. Will take from half to 1 hour to hoil. 434. — To prepare Dripping for Use. Put the dripping in a saucepan; hoil it over a sloAV fire for a few minutes ; skim it carefully ; let it .stand to cool a little. Have a jar with some cold water at the bottom ; place a muslin over the top ; pour the dripping through. When cold and set, remove the dripping from the water into another jar. N.B. — Dripping ought to he clarified as above each time it has been used ; and it can be used very many times, especially if you occasionally add a little fresh dripping. 174 WHOLESOME COOKERY. 435. — Hints for Frying. There must be a quantity of fat in the pan ; the fat must be as hot as possible ; it must smoke before it is ready for use. The things fried must be the colour of biscuits, and must be dry. If they are not, it is because there is not enough fat, or because it is not hot enough. The fat must always be clear, and have no specks ; the same fat can be used frequently, and must be clarified always before using it again. 436. — To keep Butter for Winter Use. Put the butter, which must be quite fresh and without salt, in a large stewpan ; let it gradually warm by the side of the fire for 1 or even 2 hours ; if necessary, skim it. Now pour it into earthenware jars, taking care to leave the sediment in the pan, and not on any account to pour any into the jar. Cover the pots carefully, as you would jam, and keep for use. N.B. — When butter is very cheap, instead of salt- ing it and keeping it for winter cooking, it is very much better to proceed as above. Salt butter is not nice for cooking ; I cannot repeat this too often. 437. — Proportions for Frying Batter. 2 tablespoonfuls of flour, 1 yolk of egg, 1 spoonful of salad oil, 2 tablespoonfuls of mUk. Stir it up SUNDBIE8. 175 thoroughly; then add a tablespoonful of "water, pepper

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