Ingredients
1 meat
1 salt & pepper
1 cayenne
1 mustard
1 butter, melted
Directions
Chop and pound to a paste any fragments of cooked ham, tongue,
poultry, game or fish. With ham use a quarter part of fat. Remove all
gristle and skin and pound until free from any fibre and reduced to a
paste. Season highly with salt, pepper, cayenne, and made mustard,
and moisten with a little melted butter (except ham, which has fat
enough). Pack closely in small stone or earthen jars. Put jars in
steamer and heat for one half hour. Then press the meat down again
and cover with hot melted butter. This will keep some time and may be
served in slices or used for sandwiches. Ham and tongue may be mixed
with veal or chicken. Beef, game and fish are better alone. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.
Servings: 1 servings
Potted Meat Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Written cooking instructions as a concept can be observed way back into the far past, at least as far into history as the Egyptians, and potentially, even further back. Having said that, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius recounts how the Roman chefs used many different herbs, including a few that will be familiar to modern chefs for example bay, fennel and dill. Over the next few hundred years, the upper-class families of Europe competed to offer the best banquets, and consequentially the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes common in their social group. When we get to the 1900s, cooking books are in great demand, due to better eduction, people having increased leisure time and having more money. |
We hope you enjoy this Potted Meat recipe.
