Recipe for potted meat?

[melthebell]

http://www.schwartz.co.uk/handsguide.cfm?id=5146

[Guest]

Not wishing to (but in all probability) sound ignorant, but MACE????, isn't that what rapists get sprayed in their no good eyes?

 

Please tell me it's something else entirely........

It's derived from nutmeg. It's the stuff which covers the nutmeg itself. Supposed to tase like a milder version of nutmeg.

[sweetdexter]

There used to be two kinds of Potted meat (dog).

The one in the small jar,I think one of the manufactures was Sutherlands.

The other kind you bought 'loose' at the butchers.

I think at would be hard to get a recipe for the latter kind .

I like to bet it was made with all the leftover bits and pieces.

I worked on maintenance at Marsdens the butcher in the mid 50s.

One of the things they made was Bologni (is that what it was called?) It was stuffed into a red casing like sausage.

They used to say it was made from the left over and stale meat pies .G** knows what was used to colour the red casing .It was BRIGHT red

[owdlad]

That would be Polony, balony is what some of this lot speak Potted Dog was made by butchers simply to use up all the scrapings from the bones after all the decent meat had been taken off. Potted Beef (to use it's correct tname) is now such a big business that meat is bought in especially for it's manufacture.

 

As for the recipe, it's bound to be a closely guarded secret.

[megan17897]

Dog!! Dog And More Dog!!

[poppins]

Here's one I found on the net. It sounds a bit posh for the potted meat I remember though!

 

Potted Meat

 

750 g Lean pork

500 g Belly pork, cubed

150 ml Water

2 Garlic cloves, crushed

Sprig of thyme

½ ts Ground mace

pince Ground allspice

Black pepper

Bay leaf

 

1. Put the lean and belly pork in a heavy pan.

2. Add water, garlic and all seasonings.

3. Bring to boil. Transfer to a casserole dish and cook in oven at 150C for up to 5 hours. Stir occasionally, adding water if it is sticking.

4. Drain meat with a colander and reserve the liquid in a jug to cool.

5. Discard the herbs and shred the meat with two forks.

6. Re-melt the fat from the cooled liquid and add enough to the shredded meat to make a soft paste.

7. Pack into jars or terrine dish and cover with a layer of fat.

8. Store in fridge for up to two weeks.

 

Goodness, is it worth making it yourself ? oops better not ask that question again

[GrinderBloke]

Ooh potted dog lovely

 

But here is my offering:

 

http://www.bbc.co.uk/food/recipes/database/pottedturkey_71060.shtml

[crookes]

Slightly off the subject, but wasn't there a potted meat factory on Western Road, Crookes? I'm sure I remember one when I was a youngster.

 

Dave

[The557]

Glen mate,

 

They call it pâté out here and charge accordingly. They think it's French, like chips, oops, French Fries. They don't have Hendo's Relish (aha, YET!) and when I mention Parkin, they think think I'm talking about my car!

One item of alleged 'food' that to my delight they also don't have(I hope) is pork pies...barf!

 

zzzzzzzzzzzzzz time methinks 2.05am

[Wattsy]

has anyone got a recipe for good old potted meat,ask your Mums or your Grannies.I am in aussie and nobody here knows what it is:help:

 

 

My Nan used to make but i dont have the recipe unfortunatley, but it was excellent. Anyway you have set me off now, because theres nothing nicer that crusty new bread and potted meat, must have some for lunch.