Potted Meat

Ingredients

• 2 cups cold beefsteak
• 2 anchovies
• Salt and pepper
• Salt and pepper
• Cloves and allspice
• i teacup water
• i tablespoon butter
• i cup stock

Method

1. 1

   Cut the meat fine and put it in a jar with one-half teaspoon of salt, one-fourth teaspoon of pepper, the same of allspice, and a pinch of ground cloves; remove the bones from the anchovies and add them; put a cover on the jar and set it in the oven for one and a half hours.

2. 2

   Take it out and pound the whole in the mortar and press it into jars.

3. 3

   Clarify the butter, run it over the top of the meat and put aside to get cold.

4. 4

   Potted tongue and potted meat make excellent sandwich fillings.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 37. The excerpt below is the record exactly as published.

POTTED MEAT 2 cups cold beefsteak 2 anchovies Salt and pepper Cloves and allspice i teacup water i tablespoon butter i cup stock

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