Potted products

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About
Potted meats, fish and even vegetables and cheeses were often prepared in country households before the days of refrigerators. ‘Potting’ under a coating of clarified lard or butter was a useful way of preserving such products for a few days when supplies were plentiful. These ‘potted’ preserves were put up in very small jars, as they had to be eaten quickly once the seal of fat was broken. The flesh was usually minced or pounded, making them rather like pastes, so they can be sliced and eaten with salad, or can be used on toast or in sandwiches.