Potted Beef

Preparation info

  • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. lean beef
  • a pinch of powdered cloves
  • a pinch of powdered mace
  • a good pinch of powdered allspice
  • salt and pepper
  • ½ –1 teasp. anchovy essence
  • clarified butter


Wipe, trim and cut the meat into small pieces. Put into a stone jar or casserole with 1 tablesp. water, the cloves, mace, allspice, salt and pepper. Cover with several thicknesses of greased paper and a lid and place in a pan of boiling water, or in the oven in a tin of boiling water. Cook gently for about 3 hr., replenishing the water as it reduces. Then pound the meat well, adding juice from the meat and a few drops of anchovy essence by degrees. Season to taste, rub through a fine wire sieve, press into pots and cover with melted clarified butter.