Potted Meat
From Wholesome cookery, 1887
This potted meat is excellent used for sandwiches, but it is better to make only a small quantity at a time.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 62. The excerpt below is the record exactly as published.
Potted Meat. Cut some fresh rumpsteak into small pieces ; put it all, fat and lean, into a jar with half a teacupful of water
Cook this with the app: pantry check, scaling, and the assistant.