Cold Mutton Potted


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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