Potted Meat

A lunch meat from the days before supermarket lunchmeats and a terrific way to recycle leftover meat into something new. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  cup  meat, cooked (cooked ham, tongue, beef, poultry or game)
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  pinch cayenne
• 1⁄2 teaspoon prepared mustard
• 1⁄4 lb butter, melted (more as needed)

Directions

1. Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.
2. Season with spices and moisten with a little melted butter.
3. Pack closely in jars; place jars in steamer and heat for 1/2 hour.
4. Press the meat down again and cover with hot melted butter.
5. Store in the refrigerator.
6. **Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone.