Venison, Imitation of, Potted

Ingredients

• three or four times freshly-cut garlic
• half a pint of claret
• a piece of lean beef weighing about four pounds
• liberally with pepper
• liberally with salt
• liberally with powdered mace
• about half a pound of clarified butter

Method

1. 1

   Rub the bottom of a deep dish with garlic and pour in claret.

2. 2

   Season the beef and let it marinate for two days.

3. 3

   Place it in a jar, cover lightly, and bake in a shallow tin filled with boiling water until tender.

4. 4

   Pound the beef to a smooth paste, adding clarified butter gradually.

5. 5

   Press into pots and cover with clarified butter.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2202. The excerpt below is the record exactly as published.

Venison, Imitation of, Potted.— Rub the bottom of a deep dish three or four times with freshly-cut garlic, and pour into it half a pint of claret. Season a piece of lean beef weighing about four pounds liberally with pep- per, salt, and powdered mace. Lay it in the wine, and let it remain for two days. Turn it frequently. Put it into a jar which has a closely-fitting lid, pour the wine over, cover lightly, and place it in the oven in a shallow tin filled with boiling water. Bake tUl tender, and put boihng water into the tin under it when necessary. Take the beef up, let it get cold, pound it to a smooth paste, and add further seasoning if required, together with about haK a pound of clarified butter

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