Potted Ham, or Tongue (No. 509)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

a pound of the lean of cold boiled Ham or Tongue ↝ Tongue [Liver and organ meats]
a quarter of a pound of the fat
fresh butter (in the proportion of about two ounces to a pound) ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
pounded mace ↝ Spices, mace, ground [Spices and Herbs]
allspice ↝ Spices, allspice, ground [Spices and Herbs]
Clarified Butter, No. 259, a quarter of an inch thick ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (5)

Cut a pound of the lean of cold boiled Ham or Tongue, and pound it in a mortar with a quarter of a pound of the fat, or with fresh butter (in the proportion of about two ounces to a pound), till it is a fine paste
some season it by degrees with a little pounded mace or allspice
put it close down in pots for that purpose, and cover it with Clarified Butter, No. 259, a quarter of an inch thick
let it stand one night in a cool place
Send it up in the pot, or cut out in thin slices

Original Text

Potted Ham, or Tongue.—(No. 509.)

Cut a pound of the lean of cold boiled Ham or Tongue, and pound it in a mortar with a quarter of a pound of the fat, or with fresh butter (in the proportion of about two ounces to a pound), till it is a fine paste (some season it by degrees with a little pounded mace or allspice): put it close down in pots for that purpose, and cover it with Clarified Butter, No. 259, a quarter of an inch thick; let it stand one night in a cool place. Send it up in the pot, or cut out in thin slices. See Obs. on No. 503.

Notes

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