"Wayne Boatwright" < & Cyndi" wrote...
: >
: > Potted Beef Spread
: > (Based upon a semi-recipe from "The Best of James Harriot" by
: > James Harriot; page 260)

<snip>

: Oh, thank you for remembering, Cyndi! I'll keep this part and
wait for
: the 2nd half...
:
: Wayne
========
Wayne, dearest, 1000 apologies for taking so long! Arrgghh! Can
I use the excuse that I caught the same cold twice and my 4 y/o
wears me out?! LOL

Here is the long awaited recipe for Potted Beef (please note the
correction for the amount of water):


Potted Beef Spread
(Based upon a semi-recipe from "The Best of James Harriot" by
James Harriot; page 260)

1 # Stewing Beef
1 tsp Salt
6 TBSP Water
Butter
Seasonings:
Celery Seed
Allspice
Thyme
Chinese 5-Spice Powder
Fresh Parsley

To make potted beef, cut up 1 pound of stewing beef into small
pieces and put it in a stoneware or glass jar with the teaspoon
of salt and the 6 TBSP of water.

Cover the jar with foil and stand it in a pan of hot water. Boil
for 2 1/2 hours, topping up the pan with hot water from time to
time, then turn out the bneef, season it liberally and mince it
finely or pound it to a paste. Press it into small pots and seal
them with a thin covering of melted butter.


Preceding the recipe, James makes the following comment:

"POTTED BEEF - An economical spread for bread and butter at
teatime was made from a cheap cut of beef. At the teas in the
local chapel which followed the anniversary service or the Sunday
School procession at Whitsuntide, there would always be
sandwiches or teacakes filled with this savoury paste..."

I'm thinking I need to make up a couple batches of this to give
to neighbors as early Christmas goodies, over the next couple of
weeks...

Cyndi
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