"Rick & Cyndi" > wrote in news:%jwtb.160647
$275.489981@attbi_s53:

> "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
> (remove a "b" to reply)

Thank you SO much Cyndi! I will be making this as one of holiday
appetizeers. I know we'll love it!

Wayne