._
Onions, pepper, allspice, and bay-leaves 0 3
11 pounds of beef 3 8
-------
Made eight quarts 3 11

_i. e._ sixpence per quart.

_To pot Beef, Veal, Game, or Poultry, &c._--(No. 503.)

Take three pounds of lean gravy beef, rub it well with an ounce of
saltpetre, and then a handful of common salt; let it lie in salt for a
couple of days, rubbing it well each day; then put it into an earthen
pan or stone jar that will just hold it; cover it with the skin and fat
that you cut off, and pour in half a pint of water; cover it close with
paste, and set it in a very slow oven for about four hours; or prepare
it as directed in No. 496.

When it comes from the oven, drain the gravy from it into a basin; pick
out the gristles and the skins; mince it fine; moisten it with a little
of the gravy you poured from the meat, which is a very strong consomme
(but rather salt), and it will make excellent pease soup, or browning
(see No. 322); pound the meat patiently and thoroughly in a mortar with
some fresh butter,[314-*] till it is a fine paste (to make potted meat
smooth there is nothing equal to plenty of elbow-grease); seasoning it
(by degrees, as you are beating it,) with a little black pepper and
allspice, or cloves pounded, or mace, or grated nutmeg.

Put it in pots, press it down as close as possible, and cover it a
quarter of an inch thick with clarified butter; to prepare which, see
receipt No. 259, and if you wish to preserve it a long time, over that
tie a bladder. Keep it in a dry place.

_Obs._ You may mince a little ham or bacon, or an anchovy, sweet or
savoury herbs, or an eschalot, and a little tarragon, chervil, or
burnet, &c., and pound them with the meat, with a glass of wine, or some
mustard, or forcemeat (No. 376, or Nos. 378 and 399*, &c.); if you wish
to have it devilish savoury, add ragout powder (No. 457), curry powder
(No. 455), or zest (No. 255), and moisten it with mushroom catchup (No.
439), or essence of anchovy (No. 433), or tincture of allspice (No.
413), or essence of turtle (No. 343*), or, (No. 503*).

It is a very agreeable and economical way of using the remains of game
or poultry, or a large joint of either roasted or boiled beef, veal,
ham, or tongue, &c. to mince it with some of the fat, (or moisten it
with a little butter, or No. 439, &c.) and beat it in a mortar