4 hrs 10 mins
This is from my Grandmothers hand written recipe book. Have not made this yet but do remember eating it and it was good! Hough is an old Scottish word for shank of beef but is used up here now for ham as well.
My Private Note
Units: US | Metric
- 1place the meat and bone in a large pan and add enough cold water to just cover.
- 2tie the bay leaf and spices in a piece of muslin and add to the pot.
- 3bring to the boil, skim and simmer for 3-4 hours.
- 4drain the stock from the pan but don't throw away, flake the meat from the bone and shred or chop it finely.
- 5place the meat and stock back in the pan and taste for seasoning. boil again for another 10 mins or so to reduce the liquid. (N.B. this is how it was written but I think seasoning may be better left until liquid has reduced).
- 6pour the mixture into moulds or small bowls and leave to cool.
- 7Chill and serve with oatcakes and a good strong mustard or piccalilly.
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Nutritional Facts for Potted Hough Delicious Starter for a Haggis Supper
Serving Size: 1 (241 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 59.4
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 591.3 mg
- Total Carbohydrate 6.3 g
- Dietary Fiber 2.5 g
- Sugars 0.0 g
- Protein 0.8 g
The following items or measurements are not included: