Potted meat
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Potted meat
  Meat    Poultry    Beef    Pork  
Last updated 6/12/2012 12:45:02 AM. Recipe ID 4684. Report a problem with this recipe.
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      Title: Potted meat
 Categories: Penndutch, Meats, Poultry, Beef, Pork
      Yield: 1 Servings
 
      1 x  Meat
      1 x  Cayenne
      1 x  Butter, melted
      1 x  Salt & pepper
      1 x  Mustard
 
  Chop and pound to a paste any fragments of cooked ham, tongue,
  poultry, game or fish. With ham use a quarter part of fat. Remove all
  gristle and skin and pound until free from any fibre and reduced to a
  paste. Season highly with salt, pepper, cayenne, and made mustard,
  and moisten with a little melted butter (except ham, which has fat
  enough).
  Pack closely in small stone or earthen jars. Put jars in steamer and
  heat for one half hour. Then press the meat down again and cover with
  hot melted butter. This will keep some time and may be served in
  slices or used for sandwiches. Ham and tongue may be mixed with veal
  or chicken. Beef, game and fish are better alone.
 




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Recipe ID 4684 (Apr 03, 2005)

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