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