Potted Meat

Ingredients

• Six ounces cooked meat
• Four ounces clarified butter
• Pinches of salt and pepper
• Powdered allspice
• Nutmeg, cinnamon, and cloves

Method

1. 1

   Put the butter into a saucepan over the fire; cook until a scum rises.

2. 2

   Draw the pan from the fire, skim the butter well, and strain through muslin.

3. 3

   Remove all fat, skin, and gristle from the meat, and pass it twice through the mincing machine.

4. 4

   Pound the meat with seasoning and two-thirds of the butter in a mortar.

5. 5

   Place the meat into jars, smooth the top, and pour the rest of the clarified butter over the meat to exclude air.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 25. The excerpt below is the record exactly as published.

Potted Meat. Six ounces cooked meat. Four ounces clarified butter. Pinches of salt and pepper. Powdered allspice. Nutmeg, cinnamon, and cloves

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