Potted Meat

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This mixture is ideal for sandwich fillings or as a spread for toast. It makes good use of any leftover bits from a cold roast. Make the same mixture with bits of cold turkey.


  • 225 g/8 oz cold roast chicken or beef
  • 100 g/4 oz bacon rashers
  • 50 g/2 oz butter
  • salt and freshly milled pepper
  • pinch ground mace
  • dash Worcestershire sauce


    Pick over the pieces of chicken and discard any skin or bones. Trim the bacon rashers and fry until crisp. Pass the chicken meat and bacon twice through the mincer into a mixing basin. Add the butter, a seasoning of salt and pepper, the mace and Worcestershire sauce. Beat thoroughly to mix well and pack into a small pot. Cover with a lid or a little extra melted butter and store in the refrigerator. Use as required.