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Method :
Potted meat
and potted fish have been made in Britain since the Middle Ages. Potted
meat and fish are very useful for busy cooks because they keep in the
refrigerator for up to a week if they are covered with aluminum foil.
They are delicious with hot buttered toast.
Set the oven
to 150C, Mark 2. Put all the ingredients except the wine, butter and
water in a mixing bowl. Stir well with a wooden spoon until the mixture
is soft. Stir in the wine and water. Rub the inside of an ovenproof dish
with butter and put in the meat mixture. Make the top flat. Put little
pieces of butter on the top. Cover the dish tightly with aluminum foil.
Put the dish into a baking tin which is half full of water. Cook in the
oven for 3 hours. Add more boiling water to the baking if necessary.
After 3 hours take the dish out of the oven. Put a small plate on top of
the meat and a weight on top of the plate. Leave overnight. The next
day, remove the weight and the plate. Put new aluminum foil on top of
the dish. Keep it in the refrigerator until you need it.
Serves 6
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