Recipes > Meat > Potted Head

Potted Head

Instructions

Take the shank (lower), of meat, cover with water, boil until tender enough to cut up in dice, take off and cut the meat into dice, then throw back into pot, flavor with pepper, salt, mace, celery seed, cayenne pepper, allspice and cloves. Then have ready a little gelatine, mix all through well and let boil a short time, then pour into a cold shape.

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Notes

Attributed to Miss Edith M. Henry.

Source

My Pet Recipes, Tried and True (1900).


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