Potted Veal is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preserving cooked veal and ham in spiced butter for use as a spread, snack or breakfast dish. The full recipe is presented here and I hope you enjoy this classic British version of: Potted Veal.
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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 VEAL (for Breakfast).
899. INGREDIENTS.—To every lb. of veal allow 1/4 lb. of ham, cayenne and pounded mace to taste, 6 oz. of fresh butter; clarified butter.
Mode.—Mince the veal and ham together as finely as possible, and pound well in a mortar, with cayenne, pounded mace, and fresh butter in the above proportion. When reduced to a perfectly smooth paste, press it into potting-pots, and cover with clarified butter. If kept in a cool place, it will remain good some days.
Seasonable from March to October.
Modern Redaction
Ingredients:
500g cooked veal
120g cooked ham
cayenne pepper, to taste
ground mace, to taste
180g butter
100g clarified butter, melted
Method:
Chop the veal and ham then pass through a mincing machine, twice, to mince as finely as possible.
Place the meat in a mortar and pound with the cayenne pepper, mace and the butter. When you have a completely smooth paste press into individual ramekins. Pour over enough clarified butter so that the veal and ham mix is completely covered (no air must be able to get in).
Set aside to cool and harden then cover with clingfilm (plastic wrap) and store in the refrigerator, where it will keep well for up to a week.
