To pot a Cold Tongue, Beef or Venison

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for potting
for potting cold wild fowl
for potting any sort of cold fowl whole
Instructions (6)
  1. Cut the meat small.
  2. Beat it well in a marble mortar, with melted butter, and two anchovies, till the meat is mellow and fine.
  3. Put it down close in your pots.
  4. Cover it with clarified butter.
  5. Thus you may do cold wild fowl.
  6. Or you may pot any sort of cold fowl whole, seasoning them with what spice you please.
Original Text
To pot a Cold Tongue, Beef or Venison. CUT it small, beat it well in a marble mortar, with melted butter, and two anchovies, till the meat is mellow and fine; then put it down close in your pots, and cover it with clarified butter. Thus you may do cold wild fowl; or you may pot any sort of cold fowl whole, seasoning them with what spice you please.
Notes
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