Evening star., 1901-11-19
Table and Kitchen.
POtted Meats That May BE Served
Either Hot or Cold.

Either Hot or Cold.
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
found in all well-stoeked grocery stores.
These are most convenient for small fami-
lies who are so situated that they have
not conveniences for preparing or conven-
fences for keeping any considerable guam
tity of food at time, and yet have daily
lunches to prepare, 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
the frugal housekeeper. Then, too, con-
venient supply can be purchased and kept
on hand. as the jars take up so little room
The housekeeper who has time and pre-
fers selecting and preparing her own ma
terials for these dishes may do so with
little trouble and much satisfaction If she
carefully observe certain rules.
For the benefit Of those who cannot read.
lily obtain the prepared potted meats in the
form OF pastes, we will give few recipes.
Potted Beef.
Take two and half pounds Of lean beef
and free it from skin and gristle. Put it
add three dessert spoonfuls of hot water.
Stand the jar in a deep stewpan 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 over
into the jar containing the meat. When
meat is done take it out and mince 1t fine;
then place It in a mortar, season to taste
with salt, pepper. little 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 Qt 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 half of unsmoked. boiled
beef tongue: remove all skin, gristle and
fat. Chop the meat fine and then pound it
in a mortar as fine as possible, mixing in
six ounces Of clarified butter, cayenne, nut
meg, cloves and mace and salt to lasta
When pounded to a smooth paste. press
into little pots or jars; cover the top with
clarified butter and tie up tightly. The
then pounded, or rubbed to fine paste.
This will save considerable tlme ana labor.
Potted Fowl and Ham.
Cut all the meat from a cold roast fowl;
remove bones, skin. fat and gris.lc, chop
fine, with quarter Of pound of lean,
cooked ham. Add six ounces clarified but
ter, salt pepper, nutmeg, cayenne and
cloves to taste, and pound until 1t Is re-
duced to paste. Press into small jars;
run clarified butter over the top ana when
cold tie wax paper over the top. Turkey OF
any kind of game is nice po.tec IL this
manner.
POtted MarbIed Meat.
This should be placed in a form Of such
shape that when the meat is turned out
whole it can be sliced down thin; show
ing the marbled effect. This Is 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 a mortar
with enough clarified butter to make a
smooth, rather stiff paste. season with a
little powdered mace. Stew four pounds
Of lean veal and beat in the same man
ner, season well with salt, pepper and
the veal paste into the mold or form;
then some of the tongue paste In Jumps,
over the veal (this to give the marbled
effect). Fill the form In this way; then
press down very hard and pour clarified
butter over 1t unless it Is to be served
the next day; turn 1t out on a dish; gar
nish with curled parsley and lemon Cut
down few thin slices before sending it 4
to the table, so the inside will show.
Potted shrimps.
it is we'll 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 nutmeg, accord
ing to taste. Pound them to a paste and
press down into little pots, as COM
pactly as possible, so the clarified butter
when poured over the top cannot run
through them too much. Set the pots in
a moderate oven for a few minutes and
when cold just cover with clarified but
ter and tie them up. When the potted
meats, are to be turned out whole from
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 intended
for keeping must be clarified or they will
not keep well and become strong.
Put the butter in 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 sauce
pan.
Another Method.
This is to cook meats entire or in large
pieces, In covered jars or vessels, by slow
baking, same as the English jugged meats.
potted hare, pigeons, etc. Meats prepared
In this manner are most appetizing and
have all their goodness retained. They are
rather rich morsels and may be considered
hearty eating.
POtted Beef.
Take from six to eight pounds of beef
from the round; put it into an earthen lar
Mix together quarter Of a teaspoonful of
ground cloves, quarter of teaspoonful
ground allspice, a grating Of nutmeg, a
quarter of a teaspoonful of mace On top
OF the beef put one onion sliced, a bouquet
Of soup herbs, two small bay leaves and
the ground spices; cover closely and set on
the stove where 1t will simmer, allowing
at least as many hours as you have pounds
and longer. II the beef Is not very tender
at end Of time given Turn II every fifteen
minutes Do this quickly SO that 1t will
not be uncovered longer than necessary.
When done place the meat where Ii will
keen hot while clxI i'm, fat