Cold Mutton Potted Recipe
Cut up the mutton, being careful to free it from all sinew and skin;
chop or pound it with half its weight of cooked bacon until it is as
fine as desired. Season with a little pepper, salt, and allspice, put it
into a jar, which set in a saucepan of water over the fire until the
meat is hot through. When taken up stir occasionally until cool, then
press it into little pots, and pour clarified butter or mutton fat over
the top. If liked, a little essence of anchovy may be added to the
seasoning.
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