Potted Meat
From Cookery for every household, 1914
Serves 6
Excellent for breakfast, luncheon, or supper; keeps for several days in cold weather.
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 615. The excerpt below is the record exactly as published.
the cow heel. Then strain through a sieve into a large basin and stand overnight. Next day, remove all skin and gristle from the beef, and chop it and the meat from the cow heel finely, or put them through a mincing machine. Remove all fat from the top of the stock (see p. 40). Underneath, the stock should be a good jelly. If too stiff, add more water, but if, on the contrary, it is rather liquid, turn it into a saucepan and allow it to reduce. Add the minced meat to the stock, heat them over the fire, and then simmer from 15 to 20 minutes. Add more pepper and salt, if necessary, and pour into moulds that have been rinsed out with cold water and left wet. Stand till cold, and turn out when wanted. Serve garnished with parsley. This potted meat
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Cook this with the app: pantry check, scaling, and the assistant.