Photo: Lily Banse
Ingredients
- seven potted beef
Directions
1
Take the fore feet, cut off the hock, clean and scrape them well ; place two feet together and roll them up tightly in common muslin ; tie or sew them so they will keep in perfect shape, and boil them seven
2
POTTED BEEF. 533
3
hours on a moderate fire — they will then be very soft ; lift them out carefully and let them cool off ; then remove the muslin and you will find them like jelly. Serve with vinegar or split them and roll in bread crumbs or cracker dust, and fry or broil them. Serve with a little tart sauce.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive