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Potted Meats

A dish of tender roasted meat pounded into a paste and mixed with cold fresh butter, stored cool.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Potted Meats

Ingredients

Directions

Prepare

  1. Take tender, well-roasted meat and remove all fat, skin, and gristle.

  2. Pound the meat until it becomes a smooth paste.

Mix and store

  1. Mix the pounded meat with cold fresh butter.

  2. Store in a cool place to keep it good for a long time.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tender roasted meat
Forms the main body of the paste once pounded smooth.
Cold fresh butter
Adds fat and richness, binding the pounded meat into a spreadable texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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