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
Provided by Chef Shadows
Categories Lunch/Snacks
Time 2h15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Remove skin and as much fat as possible from meat.
- Cut meat into cubes.
- Place in ovenproof dish with stock or water, clove and mace, season.
- Cook for 1 1/2 - 2 hours in oven at 350°F (180°C).
- Drain liquid, remove clove, finely mince or blenderize meat.
- Melt butter, mix half into beef.
- Spoon into sterilized jars, seal with rest of melted butter.
- Refrigerate, use fairly soon.
- Serve on toast or bread.
Nutrition Facts : Calories 773.9, Fat 66.7, SaturatedFat 32.3, Cholesterol 213, Sodium 290.8, Carbohydrate 0.1, Protein 41.6
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