Potted Meats
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Fish can be preserved similarly, flavored with essence of anchovy, lemon juice, and a little powdered mace.
Presented as published in 1904. 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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.
Potted Meats. These, though cheap enough to buy, are cheaper still to make, whilst there is no comparison in flavour. The process is very easy. Grate or mince any remains of ham, tongue, or spiced beef, season rather highly with pepper, salt (if needed), cayenne or coralline pepper, and enough fresh butter to work it all to a smooth i>aste, adding, if too dry, a little Worcester or other sauce
Cook this with the app: pantry check, scaling, and the assistant.