Potted Shrimp

“Potting” fish or meats was an old way of storing them. Leftover meats such as chicken or ham or seafood such as fish or shrimp were pounded together with nearly an equal quantity of butter (I use a little less) to make a rough paste, then seasoned with salt and mace, nutmeg, or another warm spice. The paste was then poured into a small container and covered with clarified butter, sealing out the air so it could be stored in a cool pantry. Because it’s now stored in the refrigerator, I don’