Potted Tongue (salt beef or ham)

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 8 oz/225 g cooked tongue
  • 8 oz/225 g clarified butter
  • ½ teaspoon ground mace
  • Pepper

Method

This recipe is suitable for any cooked salt meat and is useful for the odd pieces left over from both hot and cold meals. Chop the meat finely and put into an electric blender with 5oz/125g melted butter, mace and pepper. Blend until the mixture is a fine purée, and taste for seasoning. If necessary, add a little salt. Pack into a pot and cool for 30 minutes, before topping with the remaining melted butter. If a blender is not available, mince the meat finely and then mash it with the butter until thick and smooth.

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