"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)

Cyndi,

No need to apologize... We have busy lives and being sick and taking
care of a 4 year old certainly doesn't help with your schedule or free
time. Hope you are much better by now!

I'm delighted to have this! At the time of our first exchange about
this, I did a bit of googling and found a fair number of recipes.
However, absolutely none of the ones I found are seasoned quite the way
this one is. This really sounds delicious.

I already have all the ingredients, so will be making this next Saturday
as a dry run. I plan to serve this as one of the appetizers at both
Thanksgiving and Christmas. Can't wait to tastte it!

Thanks again, so much...

Wayne