Potted Meats
From The new practical housekeeping, 1890
Serves 8
These pastes can keep for a year or longer. Common meats for potting include veal, beef tongue, game, and poultry.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 339. The excerpt below is the record exactly as published.
Potted Meats. — If wanted to be kept for some time, the meat must be good and well dressed, but if to be used within a day or two any odds or ends will do ; when cooked, all bone, skin and sinew must be re|gioved, and the meat pounded in a mortar with clarified butter, cayenne, and spices to taste, until a smooth paste. Press the mixture into pots or jars of small si^e, until about two-thirds full. Pour a layer of clarified melted butter
Cook this with the app: pantry check, scaling, and the assistant.