Potted Meat Recipes

Steps:

• In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.
• Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
• In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
• In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.
• Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.

Steps:

• Place all ingredients except vinegar in a large stockpot with just enough water to cover.
• Simmer for 3 hours.
• When cooked, strain the liquid, remove ALL the bones, and chop the meat finely.
• Add the vinegar to the strained liquid, season to taste.
• Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set.
• Serve with salads, or as a sandwich filling.

Steps:

• 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.