Potted Tongue or Ham

Preparation info

  • Makes 1 lb , for


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 8 oz cooked tongue or ham
  • 8 oz butter (cheapest unsalted), clarified


Chop up the meat and put in the liquidiser, with 5 oz melted clarified butter, the mace and pepper. Make a fine purée (if you don’t have a liquidiser you can do this by pounding it in a pestle and mortar), taste for salt. Pack it into a pot, pressing well down to eliminate air. Chill for half an hour and when firm smooth the top and cover with melted, clarified butter; what is left will just ab