The Jersey City news., 1901-11-22


The potted meats which the average
housewife is most familiar with are the
pasted meats, like ham. tongue. chicken,
etc. which are sold in cars or jars and
found in ali wea stocked grocery stores,
says the Newark Evening News" Theee
are most convenient, for small families
who are so situated that they have not
conveniences for keeping any censidera-
Bile quantity OF food at a time. and yet
have daily lunches to prepare, or quick
and frequent demand for sandwiches.
These meats are put rp in small cans or
jars; so that all may be used as soon as
the jar is opened and none left over 10
trouble the mind of the frugal housekeep-
er. Then. too. a convenient supply can
be purchased and kept on hand, as the
Jars take up so little room.
The housekeeper who has time and Pre-
ders selecting and preparing her own ma
terials for these dishes. may do so With
little trouble and uuch satisfaction i
she carefully observes certain rules.
For the benefit of those who cannot
readily obtain the prepared potted meats
in the form OF pastes. We viii give asfew
receipts.
Pottea Beef-Take two and half
pounds of lean. beef and free it from skin
and gristle. Put ii into stone jar with
a tight fitting cover, add three dessert
apoonfus of hot water. Stand the jar In
a deep stewpan of boiling water and Dol.
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
10 done take it out and mince it fine'
then place it in mortar season to taste
with salt. pepper,a little ginger or ground
mace When smooth and like thick
paste. mix II with FIVE ounces of clarifieo
butter and a little liquor from the jar
press into little china pots dt IS a good
plan to save all your little cheesepots
for this purposes; pour clarified butter
over the top and cover with waxed paper
,Potted Tongue-One pound ard half
of unsmoked. boiled beef tongue; remove
all skin, gristle and fat Chop the meat
fine and then pound it in 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
n smooth paste, press into listle pots or
lars: cover the top with clarified butter
and lie up tightly. The meat may be put
through a chopper and then pounded, or
rubbed to a fine paste. This WIZ save con-
siderable time and labor.
potted Fowl and Ham-Cut all the meat
frorn a cold roast fowl; remove bones,
skin, fat and gristle. chop fine, with a
quarter of a pound of lean, cooked ham,
Add six ounces clarified butter SAT- pep
ner nutmeg. cayenne and cloves to taste,
In a TnC
Press into small jars; run clarified butter
over the top. and when cold lie wax
nai5sr over the top. Turkey or any kind
of game is nice potted III this manner.
Potted Marbled Meaf-This should DC
placed in a form of suca s-i;sps that wheh
tbe meat is turned out whole it can be
sliced down thin. showing the marnleo
effect. This is a nice dish for luncheon
~ SUNDAY night tea. Take a picked
tongue and boil it until very tender; skin
and cut it into small pieces ana theh
nonnd fine in a mortar with enough
clarified butter to make smooth, rather
stiff paste season with a little powdered
mace. Stew four pounds OF lean veal
ond heat In the same manner season
we'll with salt, pepper ana worcestershire
sauce Then nut some of the veal paste
into the mould or form tnen some oi
the tongue paste in Jumps over the veal
ehis To give the marbled effect. FIJI
he form in this way; then press down
,,s~v hard and pour clarified butter over
:, uniess it is to be served the next day
,syn Il aut on a dish: garnish with curled
parsley and lemon. Cut down few thin
slices before sending 1t to the tao'e' 80
the inside win show
frac ch
are in the market it, is we'll to prepare
some in this way for future use Shell the
snrimps. season with salt and cayenne
and just a suspicion Of ground mace,
cloves or nutmeg. according to. taste
Pound them 70 a paste and press down
into LITTLE pots, as compactly as possible,
SO the clarified butter when poured over
the top cannot run through them TOO
much. SET the pots in moderate oven
for few minutes and when cold just
cover with clarified butter and te tnem
mn When the potted meats are 10 be
trrnea out whole from the jars or
,ua,,lls. brush them well with clarified
butter. then when you wish TO turn them
ont set the pots in hot water until the
meat will loosen.
DO not pour the butter over the top
of meat nnLli IL. II <pt-AtSe's to4"-
To Clarity Butter-The butter used In
pottea meats intended for keeping. must
be clarified or they VIII not keep wei
and viii become strong.
Tut the butter in a saucepan and heat
very gently If any scum arises, skim
carefliliv and faen pour the clear fat
from the settings in the bottom Of
the saucepan.
Another Method-Ths is to cook meats
entire or III large pieces in covered, jars
or VESSELS. by slow baking, same as the
English jueged meats potted hare,
n;econs. etc. Meats prepared in this man.
ner are most appetizing and have all their
,aolness retained They are rather rica
norsels ard may be considered hearig
eating
paired Beef--Take from six 70 eight
paf,nds If beef from the round; puf il II
81 earthen lar Mix together quarter af
] tsaspconful Of ground cloves, quartsr Of
4 teaspeonfuI ground allsDee. a grating
IL nutmeg. quarter Of q teaspoenful q
maoe. on top Of flie beef put one oniol,
s3Ised. i bouquet Of soup herbs, Two sma'l
l,av leaves and the ground spices; cover
closely and set on The stove where y VIII
simmer. allowing at least as MANY nouns
Is YOU have pounds and longer u me
Hoef Is not rery tender at the end oi ume