Skip to content

Beta This app is in Beta Testing

Chap

No ratings yet
United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 5 ingredients

  1. a pound of butter
  2. Rub
  3. Mace
  4. a pint of red wine
  5. Pepper
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. CHAP.
  2. XXIII.
  3. POTTING.
  4. • IN this mode of cookery, be fure to make it a rule that whatever you do it is well covered with clarified butter before you fend it to the oven, tie it clofe 1 with (irong paper, and let it be well baked.
  5. When it i comes from the oven, pick out every bit of flein you can, I and drain away the gravy, otherwife the article potted I will be apt to turn four.
  6. Beat your feafoning very fine, ;
  7. aixl firew on it gradually.
  8. Before you put it into your 1 pot, prefs it well, and before you put on your clarified ■ butter, let it be perfe611y cold.
  9. SECT.
  10. I.
  11. MEAT AND POULTRY, i Venifon.
  12. \ RUB your venifon all over with red wine;
  13. feafon ft with beaten mace, pepper, and fait;
  14. put it into an earthen difli, and pour over it half a pint of red wine, and a pound of butter, and then fend it to the oven.
  15. If it be a fhoulder, put a coarfe pafte over it, and let it lay in the oven all night.
  16. When it comes out, pick the meat clean from the bones, and beat it in a marble mortar, with 'the fat from your gravy.
  17. If you find it I not fufliciently feafoned, add more, with clarified butter, I and keep beating it till it becomes like a fine pafte.— I Then prefs it hard down into your pots, pour clarified I butter over it, and keep it in a dry place.

Plating

Cookware for this recipe

  • Mortar and pestle
  • Colander