Potted Hough

• 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