Potted Meat
From Cassell's dictionary of cookery, 1892
Serves 4
Season to taste, as additional spice cannot be removed.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1348. The excerpt below is the record exactly as published.
Potted Meat. — To pot meat is one way of preserving it longer than would be possible in the ordinary way ; and in potting it this is done by pounding the flesh to a pulp in a mortar, mixing it with salt and spices, pressing it into a jar, and covering it with a thick coat of melted butter or lard
Cook this with the app: pantry check, scaling, and the assistant.