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1
1036
Enquire within upon everything
·
Robert Kemp Philp
461
Take
three
or
four
pounds,
or
any
smaller
quantity,
of
lean
beef,
free
from
sinews,
and
rub
it
well
with
a
mixture
made
of
a
handful
of
salt,
one
ounce
of
saltpetre,
and
one
ounce
of
coarse
sugar;
let
the
meat
lie
in
the
salt
for
two
days,
turning
and
rubbing
it
twice
a
day.
Put
it
into
a
stone
jar
with
a
little
beef
gravy,
and
cover
it
with
a
paste
to
keep
it
close.
Bake
it
for
several
hours
in
a
very
slow
oven
till
the
meat
is
tender;
then
pour
off
the
gravy,
which
should
be
in
a
very
small
quantity,
or
the
juice
of
the
meat
will
be
lost;
pound
the
meat,
when
cold,
in
a
marble
mortar
till
it
is
reduced
to
a
smooth
paste,
adding
by
degrees
a
little
fresh
butter
melted.
Season
it
as
you
proceed
with
pepper,
allspice,
nutmeg,
pounded
mace,
and
cloves,
or
such
of
these
spices
as
are
thought
agreeable.
Some
flavour
with
anchovy,
ham,
shalots,
mustard,
wine,
flavoured
vinegar,
ragoût
powder,
curry
powder,
&c.,
according
to
taste.
When
it
is
thoroughly
beaten
and
mingled
together,
press
it
closely
into
small
shallow
pots,
nearly
full,
and
fill
them
up
with
a
layer
a
quarter
of
an
inch
thick
of
clarified
butter,
and
tie
them
up
with
a
bladder,
or
sheet
of
Indian
rubber.
They
should
be
kept
in
a
cool
place.
1222.
Strasburg
Potted
Meat.
Take
a
pound
and
a
half
of
rump
of
beef,
cut
into
dice,
and
put
it
in
an
earthen
jar,
with
a
quarter
of
a
pound
of
butter
at
the
bottom;
tie
the
jar
close
up
with
paper,
and
set
over
a
pot
to
boil;
when
nearly
done,
add
cloves,
mace,
allspice,
nutmeg,
salt,
and
cayenne
pepper
to
taste;
then
boil
till
tender,
and
let
it
get
cold.
Pound
the
meat,
with
four
anchovies
washed
and
boned;
add
a
quarter
of
a
pound
of
oiled
butter,
work
it
well
together
with
the
gravy,
warm
a
little,
and
add
cochineal
to
colour.
Then
press
into
small
pots,
and
pour
melted
mutton
suet
over
the
top
of
each.
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