Home › Fish and Meat Dishes › Potted Meat

Potted Meat

One pound beef, let simmer for four or five hours, with just enough water to cover. When cold, run through meat chopper and season. Add 1/2 tsp. nutmeg, salt and pepper to taste. Mix to a paste with the liquor the meat has been boiled in; press firmly together, and set in oven with one large tbsp. butter on top. When butter is melted, mix well again, then press once more. Serve cold. Delicious for sandwiches.

— Mrs. Albert R. Tattersall