The image contains the following text:
Potted Betf.
OBSERVATIONS
ON
POTTING AND COLLARING.
Cover your meat well with butter, and tie over it.
strong paper, and bake it well; when it comes out of
the oven pick out all the skins quite clean, and drain
the meat from the gravy, or the skins will hinder it from
looking well, and the gravy will soon turn it sour ; beat
your seasoning well before you put in your meat, and put
it in by degrees as you are beating; when you put it into
your pots, press it well, and let it be quite cold before
you pour the clarified butter over it.—In collaring, be
careful you roll it up, and bind it close ; boil it till it is
thoroughly enough; when quite cold, put it into the pickle
with the binding on ; next day take off the binding,
when it will leave the skin clear; make fresh pickle often,
and your meat will keep good a long time.
To pot Beef. Rub twelve pounds of beef with half a
pound of brown sugar, and one ounce of saltpetre ; let
it lie twenty-four hours, then wash it clean, and dry it
well with a cloth; season it with a little beaten mace,
pepper, and salt to your taste ; cut it into five or six
pieces, and put it in an earthen pot with a pound of but-
ter in lumps upon it; set it in a hot oven, and let it stand
three hours, then take it out; cut off the hard outsides,
and beat it in a mortar ; add to it a.little more mace,
pepper and salt ; oil a pound of butter in the gravy and
fat that came from your beef, and put it in as you see it
requires it, and beat it exceedingly fine, then put it in
your pots, and press it ciose down ; pour clarified butter
over it, and keep it in a dry place.
To pot Beef to eat like Venison. Put ten pounds of
