Potted Meat or Poultry

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • Cooked meat
  • Salt and pepper
  • Pinch of ground nutmeg
  • Softened butter
  • Clarified butter


Put any kind of cooked meat or poultry through the fine blade of the mincer twice. Season to taste and mix well with some softened butter. Press into pots and pour over clarified butter. Ham and chicken are particularly good prepared in this way, and useful for sandwich spreads.