New-York tribune., 1891-03-01

rooms add ono clotprd two minutes before taking up
the sauce strain The sauce Through purec sieve.
Add tea l,poonlul of Drowned Hour Cook the sauce
ten miuutcs more. Ia VOLTA.
The p1ttinr Of meats ard fish is an art I'm which
English housewives cmlncntly excel Deved ham
and tongue put up in this way are peculiarly de
llclpu, Lille clrthcn or soncWarc jar, with straight
ria,s are best adapted 70 this purpose. As The potted
meat may be- slipped ont In perfect cylindrical form
from such "A lar ard cut mp I'm slices Tor Iun'hc'h
supper. PotcG meat must br pounded to paste
IN all cases, and packed firmly In the jar with
little gravy butter a, 1t j. possible 70 u'' anu
manipulate II. The more the meat Is P'u'""t'
SAYS an old English authority on this 'uD!Ht' tne
better viii be- In order - prepare ham In thlS
way boil 10 tll It Is thoroughly done. separate uic
lat from the lean. chop the lean hne' putting IN
about A quarter Of pound Of flt with every pound of
chopped meat. Pound the meat ana lat {" paNto
IN a mortar season Il with quarter of Sat~po"hlul
of cayenne pepper to pound of paste and mix 1t
thoroughly for plain potcd ham. II yon wish tile
ham dcycd prepare a seasoning powder III the pro
portion, Of "A tca,popnful Of dry mustard, half tea
spoonful composed o equal parts Of mace and cloves
hlf satspooniul Of nutmeg, hili Saltspoohinl of
cayenne. The same amount Of white pepper and a
tea po0nful Of sugar. Mix all these Ingredients
thoroughly when dry and add this quantity 10 quart
II the chopped ham. Pound the meat 10 paste
with the seasoning. Taste it t. see If il i, properly
seasoned. a, there is a difference in the seasoning
power, Of spices and condiments purchased at different
times II the ham seems properly seasoned pack IL
firmly in the clrth,n jar-. covering them closely II
nothing else hand stilI paste Of flour ana water
cut A. to ht closely the mouth Of each Of the
jars viii do very we'll for this purpose. set the Jars
containing the pottcd meats in pan of boiling water
and put the pan In the and let the meat cook IN
this way for hour Then remove the Jars; let
them cool with the on. and when perfectly
cool cover them with melted butter to the depth OF a
ma e inch u hnr
clarified butter for this purpose. This is obtained by
melting butcr in saucepan ana heating 1t Till any
remnant of butermilk In 1t rises % ue top. when IL
should be SKINNED OF. The clear butter IS then
poured OIL through fine sieve care being taken not
to disturb any sediment that /, at the bottom. Tie
close bladder the jars Of meat or paste them
up, and they Will keep for months. II may be that
this pocd ham would Keep In any climate and any |
length Of time but would be safer 10 test the
recipe perfectly In view Of Tie purpose which !
r. NJ NJ. who asked for this rule. has in mind We |
do think there i, any large manufacturer of potted
and devlllcd meats in this country, though there
a number Of establishments Where canned meats are
put up IN tin.
Tongue is cooked and prepared exactly like ham
for pottnG except that In place OF the fat Of the ham
two poofs OF butter are added TO every pound
Of chopped meat and salt to the taste Plain pottcd
tongue /, exceedingly nice cut In slices for sandwiches
These meats all need to be packed very firmly. They
must be quite cold and a very kecn-edged Knife must
be used when they sliced. The cake OF butter
on top Of a potted meat is first removed when the
meat is taken ont OF the Jar and may be used for
bastlng meats frying omelets potatoes or almost
any meat COOLING or for cream other meat or fish
sluces We have never seen III fat tried out and
used over the top OF pottcd ham, but probably 1t
could be used with perfect In place of butter
In extensive pottlng operations this would be con
siderable item Of saving. The only use OF the butter
On the po,ted meat Is to exclude the air Country
seal up their pans OF sausage meat In
TN, same way which they do not intend for i'm.
mediate use covering them with lard AID keeping
them in "A very cold place.
For those who care to stady color and artistic com.
binaton, Of tints the next weeks particularly
rich I'm suggestions. An unObservant person would
hardly look for color in outdoor life In March April
hut TO the lover OF nature the changing tnts are
manifold aud the harmonies Of grays, greens browns