Potted Beef
"Category: 18TH CENTURY . The refrigeration of the 18th century was indeed crude, but worked well . Root cellars and chilling rooms ( often spring houses ) were used to keep things cool. The following recipe is authentic to the times , but today the product should be kept in the fridge for safety sake. SOURCE ORIGINAL SCOTTISH RECIPES. First submitted to the web by Shadows on July 15, 2007."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (106 g)
- Calories 283.3
- Total Fat - 25.8 g
- Saturated Fat - 13.9 g
- Cholesterol - 178.4 mg
- Sodium - 151 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 0.2 g
- Sugars - 0.1 g
- Protein - 11.9 g
- Calcium - 372.8 mg
- Iron - 4.5 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Remove skin and as much fat as possible from meat.
Step 2
Cut meat into cubes.
Step 3
Place in ovenproof dish with stock or water, clove and mace, season.
Step 4
Cook for 1 1/2 - 2 hours in oven at 350°F (180°C).
Step 5
Drain liquid, remove clove, finely mince or blenderize meat.
Step 6
Melt butter, mix half into beef.
Step 7
Spoon into sterilized jars, seal with rest of melted butter.
Step 8
Refrigerate, use fairly soon.
Step 9
Serve on toast or bread.
Tips
No special items needed.
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