POTTED MEAT
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 6. The excerpt below is the record exactly as published.
POTTED MEAT Chop any kind of cold meat ; season with salt, pepper, cloves, and cinnamon ; moisten with a little wine, vinegar, and Worcester- shire sauc
Cook this with the app: pantry check, scaling, and the assistant.