To pot Beef like Venison

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Cut the Lean of a Buttock of Beef in Pound Pieces; for eight Pounds of Beef, take four Ounces of Salt-petre, four Ounces of Peter-salt, a Pint of white Salt, and one Ounce of Salprunella, beat the Salts all very fine, mix them well together, rub the Salts all into the Beef, then let it lye four Days, turning it twice a Day; then put it into a Pan, and cover it with Pump-water, and a little of its own Brine; then bake it in an Oven with Houshold Bread, till it is as tender as a Chicken; then drain from the Gravy, and bruise it abroad, and take out all the Skin and Sinews; then pound it in a Marble Mortar, then lay it in a broad Dish, and mix in it an Ounce of Cloves and Mace, and three quarters of an Ounce of Pepper, and one Nutmeg all beat very fine. Mix it all very well with the Meat, then clarify a little fresh Butter, and mix with the Meat, to make it a little moist; mix it very well together, and press it down into Pots very hard, and set it at the Ovenโ€™s Mouth, just to settle, and cover it two Inches thick with clarified Butter. When cold, cover it with white Paper.