has anyone got a recipe for good old potted meat,ask your Mums or your Grannies.I am in aussie and nobody here knows what it is:help:

Here's one I found on the net. It sounds a bit posh for the potted meat I remember though!

Potted Meat

750 g Lean pork
500 g Belly pork, cubed
150 ml Water
2 Garlic cloves, crushed
Sprig of thyme
½ ts Ground mace
pince Ground allspice
Black pepper
Bay leaf

1. Put the lean and belly pork in a heavy pan.
2. Add water, garlic and all seasonings.
3. Bring to boil. Transfer to a casserole dish and cook in oven at 150C for up to 5 hours. Stir occasionally, adding water if it is sticking.
4. Drain meat with a colander and reserve the liquid in a jug to cool.
5. Discard the herbs and shred the meat with two forks.
6. Re-melt the fat from the cooled liquid and add enough to the shredded meat to make a soft paste.
7. Pack into jars or terrine dish and cover with a layer of fat.
8. Store in fridge for up to two weeks.

Have a look here cobber http://www.scottishfamilyheritage.co.uk/elsies_recipes.html

got sum gooden's i might use

Glynn

You could just try wizzing a tin of stewing steak in a food processor, that will more or less get you the consistancy and taste you require. Simply add salt, pepper and hendersons relish (if you can get it) to your taste!

I just used to blitz up any cold leftover beef in my blender. My kids used to love it.

Here's one I found on the net. It sounds a bit posh for the potted meat I remember though!

Potted Meat

750 g Lean pork
500 g Belly pork, cubed
150 ml Water
2 Garlic cloves, crushed
Sprig of thyme
½ ts Ground mace
pince Ground allspice
Black pepper
Bay leaf

1. Put the lean and belly pork in a heavy pan.
2. Add water, garlic and all seasonings.
3. Bring to boil. Transfer to a casserole dish and cook in oven at 150C for up to 5 hours. Stir occasionally, adding water if it is sticking.
4. Drain meat with a colander and reserve the liquid in a jug to cool.
5. Discard the herbs and shred the meat with two forks.
6. Re-melt the fat from the cooled liquid and add enough to the shredded meat to make a soft paste.
7. Pack into jars or terrine dish and cover with a layer of fat.
8. Store in fridge for up to two weeks.


Urgh, urgh, urgh. :gag: :gag:

It sounds truly disgoosting!

Urgh, urgh, urgh. :gag: :gag:

It sounds truly disgoosting!
I'm not a fan of the stuff myself, but I suppose at least if you make your own, you can put meat of the appropriate quality in it. I dread to think what sort of 'meat' goes into some of the bought stuff, particularly at the cheaper end of the market.

Potted Meat or more commonly called "Potted Dog" here. I've found you a recipe for traditional Yorkshire Potted Beef.

8oz Beef steak –cubed.
½ tsp Mace
Salt and Pepper.
Butter

1 Cover the beef with water,
cover and stew gently for 2
hours until tender.

2 Drain stock into jug and stand
to one side. Mince the beef
twice and make into a paste
with a little of the stock, then
beat in the mace, salt and
pepper.

3 Pack tightly into a jar and cover
with clarified butter and chill.

Its taken from here:

http://www.itvregions.com/NR/rdonlyres/69728202-F233-446A-B79C-279D7FB57796/1107/Dales_8.pdf

Theres also recipes for something called Scripture Cake and one for Courting Cake.

Can't stand the stuff myself though!

has anyone got a recipe for good old potted meat,ask your Mums or your Grannies.I am in aussie and nobody here knows what it is:help:

little doggy
crossing street
heavy lorry
potted meat

there you go, easiest recipe in the world

Not wishing to (but in all probability) sound ignorant, but MACE????, isn't that what rapists get sprayed in their no good eyes?

Please tell me it's something else entirely........

http://www.schwartz.co.uk/handsguide.cfm?id=5146

Not wishing to (but in all probability) sound ignorant, but MACE????, isn't that what rapists get sprayed in their no good eyes?

Please tell me it's something else entirely........
It's derived from nutmeg. It's the stuff which covers the nutmeg itself. Supposed to tase like a milder version of nutmeg.

There used to be two kinds of Potted meat (dog).
The one in the small jar,I think one of the manufactures was Sutherlands.
The other kind you bought 'loose' at the butchers.
I think at would be hard to get a recipe for the latter kind .
I like to bet it was made with all the leftover bits and pieces.
I worked on maintenance at Marsdens the butcher in the mid 50s.
One of the things they made was Bologni (is that what it was called?) It was stuffed into a red casing like sausage.
They used to say it was made from the left over and stale meat pies .G** knows what was used to colour the red casing .It was BRIGHT red

That would be Polony, balony is what some of this lot speak :P Potted Dog was made by butchers simply to use up all the scrapings from the bones after all the decent meat had been taken off. Potted Beef (to use it's correct tname) is now such a big business that meat is bought in especially for it's manufacture.

As for the recipe, it's bound to be a closely guarded secret.

Dog!! Dog And More Dog!!

Here's one I found on the net. It sounds a bit posh for the potted meat I remember though!

Potted Meat

750 g Lean pork
500 g Belly pork, cubed
150 ml Water
2 Garlic cloves, crushed
Sprig of thyme
½ ts Ground mace
pince Ground allspice
Black pepper
Bay leaf

1. Put the lean and belly pork in a heavy pan.
2. Add water, garlic and all seasonings.
3. Bring to boil. Transfer to a casserole dish and cook in oven at 150C for up to 5 hours. Stir occasionally, adding water if it is sticking.
4. Drain meat with a colander and reserve the liquid in a jug to cool.
5. Discard the herbs and shred the meat with two forks.
6. Re-melt the fat from the cooled liquid and add enough to the shredded meat to make a soft paste.
7. Pack into jars or terrine dish and cover with a layer of fat.
8. Store in fridge for up to two weeks.

Goodness, is it worth making it yourself ? oops better not ask that question again :hihi:

Ooh potted dog lovely ;)

But here is my offering:

http://www.bbc.co.uk/food/recipes/database/pottedturkey_71060.shtml

Slightly off the subject, but wasn't there a potted meat factory on Western Road, Crookes? I'm sure I remember one when I was a youngster.

Dave

Glen mate,

They call it pâté out here and charge accordingly. They think it's French, like chips, oops, French Fries. They don't have Hendo's Relish (aha, YET!) and when I mention Parkin, they think think I'm talking about my car!
One item of alleged 'food' that to my delight they also don't have(I hope) is pork pies...barf!

zzzzzzzzzzzzzz time methinks 2.05am

has anyone got a recipe for good old potted meat,ask your Mums or your Grannies.I am in aussie and nobody here knows what it is:help:


My Nan used to make but i dont have the recipe unfortunatley, but it was excellent. Anyway you have set me off now, because theres nothing nicer that crusty new bread and potted meat, must have some for lunch.

Not wishing to (but in all probability) sound ignorant, but MACE????, isn't that what rapists get sprayed in their no good eyes?

Please tell me it's something else entirely........


i wouldnt waste mace on rapists, a sharp knife to the nether regions is what would cure them, then hang them up for all to view

has anyone got a recipe for good old potted meat,ask your Mums or your Grannies.I am in aussie and nobody here knows what it is:help:

Contact yur local butcher, see if they will give you the recipie, or better still buy theirs save you the troule of making it, unless you,like making things. Theres nothing better than home made food, i love making cakes. My Strawberry Flapjack goes down a treat.

Fredrichs buchers at firth park used to do polony in the red casing, it was very tasty, as treat my mum used to get me a bag of cooked pigs tails from there on a friday, delicious!

Slightly off the subject, but wasn't there a potted meat factory on Western Road, Crookes? I'm sure I remember one when I was a youngster.

Dave
That was Binghams.

Mrs Beetons,
Potted Beef
2lb lean beef
a pinch of powdered cloves
a pinch of powdered mace
a good pinch of powdered allspice
salt- pepper
1/2 -1 teaspoon anchovy essence
Clarified butter
Wipe trim and cut the meat into small pieces.
Put in a stone jar or casserole with 1 tablespoon water, the cloves,mace, allspice,
salt -pepper. Cover with several thicknesses of greased paper and a lid,
and place in a pan of boiling water, or cook in the oven in a tin of boiling water.
Cook gently for about three hours, replenishing the water as it reduces.
Then pound the meat well, adding juice from the meat and a few drops of anchovy
essence by degrees.
Season to taste, rub through a fine wire sieve, press into pots and cover with
melted clarified butter.

Or just buy some.

The Company is still there now called Binghams Food Ltd - it has been at Western Rd since the 1930s and was started by a Charles Bingham in 1913 . Does anyone out there used to work for the "Potted Dog Factory" ??

Slightly off the subject, but wasn't there a potted meat factory on Western Road, Crookes? I'm sure I remember one when I was a youngster.

Dave

I love it! but (and I promise this is no word of a lie) In 1969/70 I worked briefly for a food wholsaler near West Bar. The proprietor purchased from somewhere (I dont know), hundreds of boxes of six pound cans of corned beef dating back to the second world war. He sent some samples off to be analyzed for 'fit for human consunption'. It was grey in colour:gag:
The results were fine and the whole lot was purchased by a well known local factory, who shall remain nameless, to be processed into potted meat. I kid you not.

That was Binghams.

That Still is Binghams

My dad used to make something he called potted meat, he used,

1lb shin beef
1 cow heal ready boiled (it is white in colour)
salt and pepper

Mince the shin beef
take the cow heal of the bone and mince

simmer both until soft and drain of all the liquid,put all the meat into a dish and place a saucer over it and press over night with weights on the saucer, turn it out onto a plate and it should look like a jelly.
He used to have it on sandwiches.

I dont know if you can still get cow heal anywhere but he use to get it in the market, ready boiled, that is what sets it like jelly I think they make gelatine out of it.

jkjkjkjkjkjkjkkj

There used to be a potted meat factory on Ecclesall Road in the building to the right of the Berkeley Centre. The company was called Hartley's Potted Beef.
In the late '50s and early '60s my Mum used to make deliveries in a small van from there to shops all over Sheffield and as far out as the Peak district. I'm not sure when it closed.

got this recipe from a good owd yorkshire lass and it taste just as good to me
1tin of stewing steak 1tin of corned beef
one oxo and 100mils water

put in blender and blend to a paste.
if you like a stronger taste put 2 oxos into it,
living in tassie we carnt seem to get stewing steak so i use braise steak and onion and omit the water. enjoy folks :love:

For a potted dog sarnie - start by getting your shoes on, make it to a bread shop and insist on oven bottom breadcakes.Nip into an half decent butchers and ask for 1/4 for one or1/2 lb for two of potted dog. Leg it home and paste well on said breadcakes,stuff down your neck and head out on the lash mmmmm! Works well on a saturday cos your owd lass feels involved.