Potted Meat
From The Dudley book of cookery and household recipes, 1909
Best when fresh.
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 27. The excerpt below is the record exactly as published.
POTTED MEAT r i 1AKE the remains of any sort of roasted game or -L chicken, or beef, ham or tongue. Pound in a mor- tar with a piece of fresh butter about the size of an egg. 81 THE DUDLEY RECIPES Season with pepper, salt and a very little nutmeg, pass it through a wire sieve, and put into a small china dish
Cook this with the app: pantry check, scaling, and the assistant.