Home › The Waldorf Kitchen › Potted Pork

Potted Pork

Cut into nice-sized pieces a couple of pounds of lean pork and line an earthenware jar with chopped beef-suet, put the pieces of meat in, with a piece of mace and dust over with salt and pepper; pour in one and a half breakfast cupfuls of water and cover over with chopped suet. Tie a stout piece of paper very tightly over the jar and put it in a moderate oven for three hours, then remove the jar and leave it until the following day. Take the pieces of pork out of the jar, place them in a mortar and pound them to a smooth paste, adding salt and pepper if necessary, together with any other seasoning that may be liked; press the meat into small jars, leaving about half an inch space at the top of each, which fill up with clarified suet; tie the jars over and place them in dry cupboards until required for use.