Potted Meat

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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