Potted Beef

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 lb. chuck steak
  • 6 oz bacon rashers
  • ¼ pint stock
  • 1 bay leaf
  • 1 sprig of parsley
  • 1 sprig of thyme
  • Salt and pepper
  • Nutmeg


    Slice steak and bacon in very small pieces, and arrange in a small casserole in alternate layers, sprinkling each layer with a dash of salt, pepper and nutmeg. Put the herbs halfway up the dish, and pour on the stock. On top of the casserole, put the rinds cut from the bacon. Cover tightly and cook in slow oven, 300°F, 150°C, gas mark 2 for three hours. Remove the bacon rinds and herbs before serving. Serve hot, or leave until cold, when the gravy will form a clear pink jelly.