Potted Beef

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time
Cook: 300 min Total: 300 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Take two pounds of lean beef, rub it with saltpetre, and let it lie one night.
  2. Then salt with common salt, and cover it with water four days in a small pan.
  3. Dry it with a cloth, and season with pepper.
  4. Lay it into as small a pan as will hold it; cover it with coarse paste, and bake it five hours in a very cool oven.
  5. Put no liquor in.
  6. When cold, pick out the strings and fat; beat the meat very fine with a quarter of a pound of fine butter just warm, but not oiled, and as much of the gravy as will make it into a paste.
  7. Put it into very small pots, and cover them with melted butter.
Original Text
Potted Beef. Take two pounds of lean beef, rub it with saltpetre, and let it lie one night; then salt with common salt, and cover it with water four days in a small pan. Dry it with a cloth, and season with pepper: lay it into as small a pan as will hold it; cover it with coarse paste, and bake it five hours in a very cool oven. Put no liquor in. When cold, pick out the strings and fat; beat the meat very fine with a quarter of a pound of fine butter just warm, but not oiled, and as much of the gravy as will make it into a paste. Put it into very small pots, and cover them with melted butter.
Notes
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