Potted Meats

Preparation info
    • Difficulty


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By Eliza Acton

Published 1845

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Any tender and well-roasted meat, taken free of fat, skin, and gristle, as well as from the dry outsides, will answer for potting admirably, better indeed than that which is generally baked for the purpose, and which is usually quite deprived of its juices by the process. Spiced or corned beef also is excellent when thus prepa