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Potted Meat

To pot meat is one way of preserving it longer than would be possible in the ordinary way; and in potting it this is done by pounding the flesh to a pulp in a mortar, mixing it with salt and spices, pressing it into a jar, and covering it with a thick coat of melted butter or lard to exclude the air. The jar is then tied down tightly with bladder or oiled paper. The remains of any tender, well-roasted meat will answer just as well for potting as if it were cooked for the purpose; but care should be taken first that the meat is cut through, and that every little piece of skin, fat, sinew, and gristle is removed, and afterwards that it is pounded so thoroughly that not a single lump is to be found in it. Care is required, too, in seasoning it, and it is better to add the spices gradually, and to keep tasting the meat until it satisfies the palate--for additional spice can be put in when it cannot be taken out. At the same time potted meat is worth nothing unless it is pleasantly flavoured, and it is almost universally liked rather highly seasoned. The meat should be cold before it is cut, and the butter should be cool before it is poured upon the paste. The gravy, too, should be drained thoroughly from the meat, or the latter will not keep. Dry and salted meats will need more butter than fresh white ones.