Potted Meat or Fish
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Avoid mixing with spices other than pepper to preserve the meat's flavor.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 136. The excerpt below is the record exactly as published.
POTTED MEAT OR FISH. Cook the meat till it is quite tender, scrape it finely, and rub it through a wire sieve. Pound it in a mortar, allowing four ounces of butter and a few grains of cayenne pepper (five to ten grains) to every pound of meat. Of course, salmon, lobster, tongue, or shrimps will need less butter than beef or chicken. Potted meat should not be dry, but on the other hand it must not be too moist. Put the meat into small pots or jars and cover it with clarified butter
Cook this with the app: pantry check, scaling, and the assistant.