Potted Meat or Fish
From The household cook book, 1902
Serves 4
Can be used in slices or for sandwiches.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 136. The excerpt below is the record exactly as published.
POTTED MEAT OR FISH — All kinds of meats can be potted, and the same general principles hold good for all. Take the cooked meat or fish, remove it from the bones, clear away all skin and gris- tle, and pound it in a mortar. It should be well pounded, reduced to a smooth paste, and no unbroken fibre left. Then add spices, pepper, salt, made mustard, mace and cayenne; the amount used varies. If it is intended for immediate use, add the spices sparingly; if to be kept some time, spice highly. Then moisten with melted butter
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