Potted Meat

Name: Potted Meat
Ingredients: covering the latter thickly with butter; whatsoever the meat may be

From Cookery, 1897

This is a satisfactory provision to fall back upon.

Presented as published in 1897. 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 (1897) by Marguerite Ninet, page 50. The excerpt below is the record exactly as published.

Potted Meat x. This is a very satisfactory provision to fall back upon, especially if the process be carefully carried out. The preliminary operations, whatsoever the meat may be, consist in covering the latter thickly with butter

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