Name: Potted Meat
Ingredients: pepper; salt

Potted Meat

A dish of minced beef and ham cooked slowly in water, seasoned with pepper and salt, then chilled and topped with melted butter.

From an old cookbook · modernised transcription

Potted Meat

Ingredients

pepper
salt

Directions

Prepare

Take the beef and ham; cut into small pieces and cover with the water.

Cook

Place in oven, and allow it to cook slowly until quite tender.
When sufficiently cooked, strain off the gravy, and put the meat through a mincing machine.

Season and pot

Add the minced meat to the gravy, with some pepper and salt to taste.
Put in basins or moulds, and when cold melt some butter and pour over to keep it.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Margaret. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.