Cooking like a Sailor - Potted Meat
Potted meat is a traditional method of food preservation in which hot cooked meat is placed in a pot, pressed down firmly to exclude air, and then covered with hot fat.
The meat itself often came from the production of portable soup, which was taken to sea and to the army to make it easier and better to care for the sick and injured. The meat was then seasoned with spices and mixed or sealed with fat. This was a very simple technique for preserving meat and making it transportable. The dish appeared in various forms as early as the 18th century. Recipes for potted beef, potted hare and potted shrimps can be found in the cookbooks of Hannah Glasse (1747), Eliza Acton (1845) and Mrs Beeton (1861).
You will need:
Cooked or boiled meat (e.g. from portable soup)
2–4 tbsp melted butter
100–200 g clarified butter
Salt, pepper, oregano
To serve: toast, bread, cornichons, mustard
Preparation:
Finely shred, grind or chop the meat and stir in a little stock or butter if necessary to make it smooth.
Season generously – in the 18th century, people loved it spicy.
Fill into small pots or jars, press down well and smooth the surface.
Cover completely with hot, clarified butter or lard (1–2 cm thick).
Leave to cool and store in a cool place – it will keep for several weeks.
To eat, simply lift the layer of fat and use the meat as a spread. Seal any leftovers airtight with fat.
Enjoy your meal
This is a typical dish that was more commonly found among the officers, but could also be purchased on board.
