Take the good meat from a cold roast or boiled chicken and to every lb. allow ¼ of a lb. of butter, 1 teaspoonful of pounded mace, and ½ a small grated nutmeg; salt and pepper to taste. Cut the meat in small pieces, pound it well with the butter, sprinkle in the spices gradually and keep pounding until reduced to a paste. Put it into small jars and cover with clarified butter and seal tight.
Potted Chicken
Author: Top of the Rock Astronaut / Labels: ChickenTake the good meat from a cold roast or boiled chicken and to every lb. allow ¼ of a lb. of butter, 1 teaspoonful of pounded mace, and ½ a small grated nutmeg; salt and pepper to taste. Cut the meat in small pieces, pound it well with the butter, sprinkle in the spices gradually and keep pounding until reduced to a paste. Put it into small jars and cover with clarified butter and seal tight.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment