Classic Culinary Arts:
Potted Beef Recipe
Potted Beef Recipe, part of the classic American culinary arts. Pieces such as Potted Beef Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
Potted Beef Recipe
Three pounds of the upper part of the round of beef, half a cupful of butter, one table-spoonful of salt, one-fourth of a teaspoonful of pepper, a speck of cayenne, one-eighth of a teaspoonful of mace, the same quantity of clove, a bouquet of sweet herbs, three table- spoonfuls of water. Cut the meat in small pieces and put it in a jar with the water, herbs and seasoning. Mix one cupful of flour with water enough to make a stiff paste. Cover the mouth of the jar with paper, and spread over this the paste. Place the jar in a pan of hot water and put in a moderate oven for five hours. Take up and remove the cover and herbs. Pound the meat to a paste, add half of the butter to it, and when thoroughly mixed, pack solidly in small jars. Melt the remainder of the butter and pour it over the meat. Paste paper over the jars, put on the covers, and set away in a cool, dry place. Veal may be potted in the same manner, omitting the clove.
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