Potted Meat Food

POTTED MEAT

Potted Meat image

A lunch meat from the days before supermarket lunchmeats and a terrific way to recycle leftover meat into something new. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup meat, cooked (cooked ham, tongue, beef, poultry or game)
1/2 teaspoon salt
1/8 teaspoon pepper
1 pinch cayenne
1/2 teaspoon prepared mustard
1/4 lb butter, melted (more as needed)

Steps:

Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.
Season with spices and moisten with a little melted butter.
Pack closely in jars; place jars in steamer and heat for 1/2 hour.
Press the meat down again and cover with hot melted butter.
Store in the refrigerator.
**Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone.

Nutrition Facts : Calories 136.3, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 307.5, Carbohydrate 0.1, Fiber 0.1, Protein 0.2

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