Potted Meat
From Cookery for every household, 1914
Serves 1
A mixture of meats enhances flavor. Use good ham or beef fat to reduce butter.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 408. The excerpt below is the record exactly as published.
Potted Meat 6 oz. cooked meat. 2 oz. butter. Seasoning. Almost any kind of meat can be potted, and two different kinds of meat used together are always tastier than one, as, for instance, veal and ham, chicken and tongue, game and ham, fresh beef and spiced beef, mutton and tongue, &c. A little ham or other salted meat should, when possible, be used along with fresh meat in the proportion of one part salted to three parts fresh
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