Turkey, Potted (another way)

Ingredients

• a cold roast turkey
• one-fourth of its weight in grated tongue or ham
• an equal weight of fresh butter
• salt
• pepper
• powdered mace

Method

1. 1

   Cut the flesh from a cold roast turkey, and free it from skin and sinew.

2. 2

   Weigh it, mince finely, and pound it in a mortar to a smooth paste with one-fourth of its weight in grated tongue or ham, an equal weight of fresh butter, and whilst pounding the meat keep adding salt, pepper, and powdered mace in small quantities until it is pleasantly and rather highly seasoned.

3. 3

   When the meat is quite smooth, press it into small pots, and cover with clarified butter a quarter of an inch deep.

4. 4

   Store in a cool place.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2060. The excerpt below is the record exactly as published.

Turkey, Potted (another way).— Cut the flesh from a cold roast turkey, and free it from skin and sinew. Weigh it, mince finely, and pound it in a mortar to a smooth paste with one-fourth of its weight in grated tongue or ham, an equal weight of fresh butter, and whilst pounding the meat keep adding salt, pepper, and powdered mace

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