Potted Beef

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 40 min Total: 40 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Instructions (8)
  1. Cut the fillet of beef and bacon small.
  2. Put them into a marble mortar.
  3. Add parsley, thyme, savory, chopped eschallots, pepper, salt, essence of ham, mushroom powder, sifted mace, cloves, allspice, beaten eggs, and rhenish wine.
  4. Pound all well together till quite fine.
  5. Fill small pots with the mixture.
  6. Cover the pots with paper.
  7. Bake very gently for forty minutes.
  8. When cold, cover with clarified butter.
Original Text
Potted Beef. Take two pounds of the fillet out of the inside of a rump of beef and two pounds of best fat bacon. Cut them small, put them into a marble mortar, add to them a small quantity of parsley, thyme, savory, four eschallots chopped fine, some pepper, salt, two spoonsful of essence of ham, a spoonful of mushroom powder, sifted mace, cloves, and allspice, a little of each, two eggs beaten, and a gill of rhenish wine. Pound all well together till quite fine; then fill small pots with the mixture, cover with paper, bake it very gently for forty minutes, and when cold cover with clarified butter.
Notes
—