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Potting

By potting is generally meant the operation of preserving edible substances in a state for immediate use in small pots or jars. In the case of animal food, the method of proceeding is first to cook the substance well, carefully deprive it of bones, skin, sinews, etc., and then mince it. After being minced it is pounded in a clean polished marble or iron mortar, together with a little butter and some cayenne pepper, or other suitable sauce or spice, until it forms a perfectly smooth paste. This is pressed into pots, which are about two-thirds filled. Clarified butter is then poured in, to the depth of about an eighteenth of an inch; the pots are closed over and stored in a cool place. In this state their contents can be preserved for a considerable time. Potted meats, fish, etc. are commonly sold in the shops. They are all intended for relishes, and are spread upon bread just like butter. (See also POTTED MEAT.)