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English Potted Beef

From Margery Daw in the kitchen and what she learned there (1883).

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A historical recipe

Margery Daw in the kitchen and what she learned there, by Lucy Standard (Watson) Bostwick (1883).

United Kingdom

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

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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

Ingredients 1 ingredient

  1. a pound of butter

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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Pour pounds of round steak cut into small pieces minus the fat and ligaments, placed in a jar witli a little salt and pepper and half a pound of butter.
  2. Put the jar in tlie oven and let it bake three hours, covered tight.
  3. When done chop or grind very fine.
  4. Mix all the juice with it, season to taste.
  5. Pack in small bowls.

Plating

Cookware for this recipe

  • Mixing bowl
  • Chef's knife
  • Cutting board
Source not stated by archive.org
Credit

From Margery Daw in the kitchen and what she learned there (1883), printed page 86, digitised by the Internet Archive: https://archive.org/details/cu31924003579079

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.