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

• Ready In: 2 hrs 15 mins
• Serves: 2-3

Ingredients

• 1  lb stewing beef
• 1⁄2 cup  stock or 1⁄2 cup water
• 4  tablespoons butter
• 1  clove
• 1  pinch mace
•  salt and pepper

Directions

1. Remove skin and as much fat as possible from meat.
2. Cut meat into cubes.
3. Place in ovenproof dish with stock or water, clove and mace, season.
4. Cook for 1 1/2 - 2 hours in oven at 350°F (180°C).
5. Drain liquid, remove clove, finely mince or blenderize meat.
6. Melt butter, mix half into beef.
7. Spoon into sterilized jars, seal with rest of melted butter.
8. Refrigerate, use fairly soon.
9. Serve on toast or bread.