Recipes > Sandwiches > Potted Meat and Fish for Sandwiches

Potted Meat and Fish for Sandwiches


  • 1 pound of tender cooked meat or fish (2 cups)
  • 2 ounces of fat cooked meat (1/4 a cup)
  • 2 ounces of butter (1/4 a cup)
  • mace and anchovy essence, if desired
  • pepper and salt


Chop the meat or fish very fine, then pass through a purée sieve; cream the butter and with a wooden spoon work it into the meat or fish; add seasonings to taste, press the mixture solidly into small jars or cups, and pour melted butter to the depth of one-fourth an inch over the top of the meat. Set aside in a cool place.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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