Potted Beef

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

Ingredients 7 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

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

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
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.

642.
INGREDIENTS.--2 lbs.
of lean beef, 1 tablespoonful of water, 1/4 lb.
of butter, a seasoning to taste of salt, cayenne, pounded mace, and black pepper.
Mode.--Procure a nice piece of lean beef, as free as possible from gristle, skin, &c., and put it into a jar (if at hand, one with a lid) with 1 tablespoonful of water.
Cover it closely, and put the jar into a saucepan of boiling water, letting the water come within 2 inches of the top of the jar.
Boil gently for 3-1/2 hours, then take the beef, chop it very small with a chopping-knife, and pound it thoroughly in a mortar.
Mix with it by degrees all, or a portion, of the gravy that will have run from it, and a little clarified butter;
add the seasoning, put it in small pots for use, and cover with a little butter just warmed and poured over.
If much gravy is added to it, it will keep but a short time;
on the contrary, if a large proportion of butter is used, it may be preserved for some time.