1025 Potted Meats and Fish

Method

These are an English speciality and are usually commercial products made from beef, chicken, ham, tongue, salmon etc. They are prepared by pounding the selected ingredient which should be cooked and cold with one-third its weight of butter and a little of the cooked fat, if any, from the item under preparation. The purée is then seasoned, passed through a fine sieve, placed in small earthenware jars then covered with a thin layer of melted butter. They are served very cold as they are.

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