The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-04-25
PorrEn MEATS.
Instructions in the Preparation OF an Ex
cellent Dish.

Instructions In the Preparation OF an Ex-
cellent Dish.
The potting of meats and fish is an
art in which English housewives emil
nently excel. Devilled ham and tongue
put up In this way are peculiarly de-
licious. Little earthen or stoneware
Jars with straight sides are best adapted
TO this purpose, as the potted meat may
be slipped out in perfect cylindrical
form from such jar and cut up in slices
for luncheon or supper. Potted meat
must be pounded to paste in all cases,
and packed very firmly in the jar with
as little gravy or butter as it is possible
to use and manipulate it. "The more
the meat is pounded" says an old En-
glish authority on this subject, "the
better it will be-" In order TO prepare
ham in this way boil it till it is thor
oughly done. Separate the fat from the
lean. Chop the lean fine, putting in
about quarter of a pound of fat with
every pound of chopped meat. Pound the
meat and fat to paste in a mortar, sea-
son it with quarter of a saltspoonful
of cayenne pepper to every pound Of
paste and mix it thoroughly for plain
potted ham. If you wish the ham dew
lied prepare seasoning powder in
the proportions of teaspoonful of dry
mustard, half teaspoonful composed
of equal parts of mace and cloves, half
a saltspoonful of nutmeg, half salt
spoonful of cayenne, the same amount
of white pepper and a teaspoonful of
sugar. Mix all these ingredients
thoroughly when dry and add this
quantity to quart of the chopped
ham. Pound the meat to paste with
the seasoning. Taste it to see if it is
properly seasoned, as there is diff
ference in the seasoning powers of
spices and condiments purchased at
different times. If the ham seems
properly seasoned pack it firmly in the
earthen jars, covering them closely. If
nothing else is at hand stiff paste of
flour and water, cut so as to fit closely
over the mouth of each of the jars will
do very well for this purpose. Set the
jars containing the potted meats in a
pan of boiling water and put the pan in
the oven and let the meat cook in this
way for one nour. Then remove the
jars; let them cool with the covers on,
and when perfectly cool cover them
with melted butter to the depth of a
quarter of an inch English housewives
often use clarified butter for this pur-
pose. This is obtained by melting but
ter in a saucepan and heating it till any
remnant of buttermilll in it rises to the
top, when it should be SKINNED off.
The clear butter is then poured of
.l | I, orl, fnn coi,ra hai,,rr +o1
not to disturb any sediment that is al
the bottom. Tie close bladder cover
over the jars of meat or paste them up
and they will keep for months. 1t may
be that this potted ham would "keep in
any climate and any length of time,
but it would be safer to test the recipe
perfectly in view of the purpose which
M. NJ. NJ, who asked for this rule, has
in mind. We do not think there is any
large manufacturer of potted ant
devilled meats in this country, though
there are number of establishments
where canned meats are put up in tin
Tongue is cooked and prepared ex
actly like ham for potting, except tina
in place of the fat of the ham two table
spoonfuls of butter are added to ever,
pound of chopped meat and salt to thu
taste. Plain potted tongue is exceed
ingly nice cut in slices for sandwiches
These meats all need to be packed yer,
firmly. They must be quite cold and
very keen-edged knife must be use
when they are sliced. The cake of but
ter on top of a potted meat is first re
moved when the meat is taken out O
the jar and may be used for bastin
meats, frying omelets or potatoes, or al
most any meat cooking, or for cream o
other meat or fish sauces We hav
never seen ham fat tried out and use
over the top of potted ham, but probabl
it could be used with perfect success i
place of butter In extensive pottin
operations this would be considerabl
item of saving. The only use of tn
butter on the potted meat is to eXclud
the air. Country housekeepers seal u
their pans of sausage meat in the sam
way which tEey do not intend for in
mediate use, covering them with lar
and keeping them in very cold place
N. Y. Tribune.