Food recipes
Potted Meat
Potted Meat Ingredients: beef, grass-fed, ground, raw salt, table spices, pepper, black spices, pepper, red or cayenne mustard, prepared, yellow butter, without salt Directions: Process meat to a paste (if using ham,...
Potted Meat
Ingredients:
beef, grass-fed, ground, raw
salt, table
spices, pepper, black
spices, pepper, red or cayenne
mustard, prepared, yellow
butter, without salt
Directions:
Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.
Season with spices and moisten with a little melted butter.
Pack closely in jars; place jars in steamer and heat for 1/2 hour.
Press the meat down again and cover with hot melted butter.
Store in the refrigerator.
**Ham and tongue may be mixed with veal or chicken.
Beef, game and fish are better alone.
Ingredients:
beef, grass-fed, ground, raw
salt, table
spices, pepper, black
spices, pepper, red or cayenne
mustard, prepared, yellow
butter, without salt
Directions:
Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.
Season with spices and moisten with a little melted butter.
Pack closely in jars; place jars in steamer and heat for 1/2 hour.
Press the meat down again and cover with hot melted butter.
Store in the refrigerator.
**Ham and tongue may be mixed with veal or chicken.
Beef, game and fish are better alone.