Moulded Potted Meat or Fish

For the second course

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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Press very closely and smoothly into a pan or mould the potted ham, or any other meat, of the present chapter, pour a thin layer of clarified butter on the top, and let it become quite cold. When wanted for table, wind round it for a moment a cloth which has been dipped in