Potted Beef II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preserving beef by mixing with spiced butter and clarified butter and storing in a pot. The full recipe is presented here and I hope you enjoy this classic British version of: Potted Beef II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
POTTED BEEF (Cold Meat Cookery).
II.
643. INGREDIENTS.—The remains of cold roast or boiled beef, 1/4 lb. of butter, cayenne to taste, 2 blades of pounded mace.
Mode.—As we have stated in recipe No. 608, the outside slices of boiled beef may, with a little trouble, be converted into a very nice addition to the breakfast-table. Cut up the meat into small pieces and pound it well, with a little butter, in a mortar; add a seasoning of cayenne and mace, and be very particular that the latter ingredient is reduced to the finest powder. When all the ingredients are thoroughly mixed, put it into glass or earthen potting-pots, and pour on the top a coating of clarified butter.
Seasonable at any time.
Note.—If cold roast beef is used, remove all pieces of gristle and dry outside pieces, as these do not pound well.
Modern Redaction
Ingredients:
remains of cold, roast, beef
115g butter
cayenne pepper, to taste
1/4 tsp ground mace
150g clarified butter
Method:
Remove the meat from the bones then trim off any gristle, fat and dry outer pieces. Take the remaining meat and chop finely then pound in a mortar to a paste. Work in the butter and add the seasonings to taste then spoon the mixture into ramekins or similar pots then melt the clarified butter and pour over the top to form a seal. Cover with clingfilm and store in the refrigerator.
