Potting

Potted meat and fish have been prepared for hundreds of years, preserving cooked flesh under a thick layer of butter or lard which kept out the air and gave a limited storage life in the days before refrigeration. Cheese was often prepared in this way too, and the method was invaluable for making the best of leftover food as well as for preserving larger quantities.

Potted fish and game were popular breakfast dishes, or taken for outdoor meals, and potted meat was a favourite part of a substantial tea, particularly in the Midlands and the North.