Potted Meat
From Harper's cook book encyclopædia, 1902
Serves 4
Seasoning should be done gradually, tasting until satisfied.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 250. The excerpt below is the record exactly as published.
mixing it with salt and spices, press- ing it into a jar, and covering it with a thick coat of melted butter or lard to exclude the air. The jar is then tied down tightly with bladder or oiled paper. The remains of any tender, well-roasted meat will answer just as well for potting as if it were dressed for the purpose ; but care should be taken first that the meat is cut through, and that every little piece of skin, fat, sinew, and gristle is removed, and afterwards that it is pounded so thoroughly that not a single lump is to be found in it. Care is required, too, in seasoning it, and it is better to add the spices gradually, and to keep tasting the meat until it satisfies the palate — for additional spice can be put in when it cannot be taken out. At the same time potted meat
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