POTTED MEATS

New Zealand Times, Volume LIII, Issue 12615, 27 November 1926, Page 15

POTTED MEATS

Beef that has been gently stewed in the oven till quite tender is best for potted meat, but, of course, any remains of cooked meat may be used if all skin, bone, fat and gristle is very carefully removed. Mince or chop the meat very finely, and then pound it .well in a mortar till no lumps remain. Add some butter—melted, but not hot—about 2oz to the -lib of meat; also a little good gravy to make sufficiently moist. Add spice, salt, pepper, and cayenne, seasoning the meat rather highly with the pepper; press well into glass potting jars, and cover rather thickly with melted butter, to exclude all air. • Ham and tongue, or ham and chick-

en make a good mixture; and veal, mutton or ham may be used separately. Fish also is good, first flaked with two forks and then pounded, but every bone must be carefully picked out before the fish paste is pressed into the jars. Ink stains may be removed from Jinon by putting molted tallow on th* marks and then washing tho article. Tho ink and tho grease will come out together. A delicious way to prepare round steak is to pound flour into it, tin » brown in fat, add onions, and cover , with water and beef ext.rn<t and cook about Uireo-Huarlers uf an hour*