The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-11-20
TABLE AND KITCHEN.


TABLE AND KITCHEN.
Conducted by Ida Ames Willis, Mar
quette building, Chicago, to whom all
inquiries should be addressed.
All rights reserved by Banning COM
pany, Chicago
Potted Meats.
The potted meats which the average
housewife is most familiar with are
the pasted meats like ham, tongue,
chicken, etc, which are sold in cans or
jars and foundein all well-stocked gro
Gerry stores. These are most conve-
nient for small families who are so sit
uated that they have not cOnvenienceS
for preparing or convenienceS for keep
ing any considerable quantity of food
at any time, and yet have daily lunches
to prepare, or a quick and frequent
demand for sandwiches. These meats
are put up in small cans or jars, so
that all may be used as soon as the jar
is opened and, none left over to trouble
the mind OF tie frugal houSekeeper
Then, too, a convenient supply can be
purchaseds and kept on hand, as the
jars take up so little room.
The housekeeper who has time and
prefers selecting and preparing her own
materials for these dishes, may do so
with little trouble and much Satisfac-
ton if she carefully observe certain
rules.
For the benefit of those who cannot
readily obtain the prepared potted
meats in the form of pastes, we will
give few recipes.
Ported BEEF.
Take two and half pounds of lean
beef and free it from skin and gristle.
Put it into a stone jar with tight
fitting cover, add three dessert spoon
fu1S of hot water. Stand the jar in a
deep stew pan of boiling water and
boil slowly for nearly four hours; until
meat is very tender. Be careful that
the water in the stewpan does not boil
1 fr,f4 Tor 1T
When meat is done teke it out and
mince it fine; then place it in a mortar,
| season to taste with salt, pepper, lit
tie ginger or ground mace. When
smooth and like thick paste, mix it with
five ounces of clarified butter and a
little liquor from the jar; press into
little china pots cit is a good plan to
save all your little cheese pots for this
purpOse); pour clarified butter over the
top and cover with waxed paper.
POTTED TONGUE.
One pound and a half of unsmoked,
boiled beef tongue; remove all skin,
grist1e and fat. Chop the meat fine and
then pound it in a mortar as fine as
possible, mixing in six ounces of clari-
fed butter, cayenne, nutmeg, cloves and
mace and salt to taste. When pounded
to smooth paste, press into little pots
or jars; cover the top with clarified
butter and tie up tightly. The meat
may be put through a chopper and then
pounded, or rubbed to a fine paste. This
viii save considerable time and labor.
POTTED FOWL AND HAM
Cut all the meat from a cold roast
fowl; remove bones, skin, fat and girls
tie, chop fine, with quarter of a pound
of lean cooked ham. Add six ounces
clarified butter, salt, pepper, nutmeg,
cayenne and cloves to taste, and pound
until it is reduced to a paste. Press into
small jars; run clarified butter over the
top and when cold tie wax paper over
the top Turkey or any kind of game
is nice potted in this manner
Ported MARBLED MEAT.
This should be placed in a form of
such shape that when the meat is turn
ed out whole it can be sliced down
thin; showing the marbled effect. This
is a nice dish for luncheon or Sunday
night tea. Take a picked tongue and
boil it until very tender; skin and cut
it into small pieces and then pound fine
in mortar with enough clarified but
ter to make a smooth, rather stiff paste.
season with a little powdered mace.
Stew four pounds of lean veal and beat
in the same manner, season well with
salt pepper and Worcestershire sauce
Then put some of the veal paste into
the mold form then some of the
tongue paste in Jumps, over the veal
(thiS to give the marbled effect. Fill
thel forn) in this way; then press down
very hard and pour clarified butter over
it unless it is to be served the next day;
turn it out on a dish: garnish with
curled parsley and lemon. Cut down a
few thin slices before sending it to the
ia BILE, so the inside will show.
POTTED SHRIMPS.
When fresh ShrimpS are in the mar
ket it is well to prepare some in this
way for future use. Shell the shrimps
season with salt and cayenne and just a
suspicion of ground mace, cloves or nut
meg, according to taste Pound them
to a paste and press down into little
pots, compactly as possible. so the
clarified butter when poured over the
top cannot run through them too much
few minutes and when cold just cover
with clarified butter and tie them up
When the ported meats are to be turned
out whole from the jars or nolds, brush
them well with clarified butter, then
when you wish to turn them out set the
pots in hot water until the meat will
loosen.
/ Do not pour the butter over the top
of meat until it is perfectly cold.
TO CLARITY BUTTER
The butter used in potted meats in
tended for keeping, must be clarified or
they will not keep well and become
strong.
Put the butter in a saucepan and heat
very gently; if any scum arises, skim
carefully and then pour the clear fat
from the Settings in the bottom of
the saucepan
ANOTHER METHOD
This is to cook meats entire or in
large pieces, in covered jars or vessels
by slow baking, same as the English
Meats prepared in this manner are most