Potted Hough

Preparation info
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By F. Marian McNeill

Published 2015

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Old Cottage Recipe


  • hough (shin of beef)
  • water
  • pepper
  • salt


Take the nap end1 of hough, about three pounds or so, make the butcher break it through, put it into a saucepan and nearly cover it with water. Put it on the fire at night, bring it almost to boiling-point, then place it on the hob and let it simmer gently all night; don’t let it boil. In the morning the meat will fall from the bones. Mince the