Moulded Potted Meat or Fish

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for serving
Instructions (8)
  1. Press very closely and smoothly into a pan or mould the potted ham, or any other meat, of the present chapter.
  2. Pour a thin layer of clarified butter on the top, and let it become quite cold.
  3. When wanted for table, wind round it for a moment a cloth which has been dipped into hot water.
  4. Loosen the meat gently from it with a thin knife.
  5. Turn it on to a dish, and glaze it lightly.
  6. Lay a border of small salad round it, with or without a decoration of hard eggs, or surround it instead with clear savoury jelly cut in dice.
  7. The meat, for variety, may be equally sliced, and laid regularly round a pile of small salad.
  8. A very elegant second course dish may be made with potted lobsters in this way, the centre being ornamented with a small shape of lobster butter.
Original Text
MOULDED POTTED MEAT OR FISH. (For the second course.) Press very closely and smoothly into a pan or mould the potted ham, or any other meat, of the present chapter, pour a thin layer of clarified butter on the top, and let it become quite cold. When wanted for table, wind round it for a moment a cloth which has been 307dipped into hot water, loosen the meat gently from it with a thin knife, turn it on to a dish, and glaze it lightly; lay a border of small salad round it, with or without a decoration of hard eggs, or surround it instead with clear savoury jelly cut in dice. The meat, for variety, may be equally sliced, and laid regularly round a pile of small salad. A very elegant second course dish may be made with potted lobsters in this way, the centre being ornamented with a small shape of lobster butter. (See page 138.)
Notes
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