To pot a Cold Tongue, Beef, or Venison

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Cut it small, and beat it well in a Marble Mortar, with, melted Butter, and two Anchovies, till the Meat is mellow and fine; then put it down close in your Pots, and cover it with clarified Butter. Thus you may do cold Wild Fowl; or you may pot any Sort of cold Fowl whole, seasoning them with what Spice you please.