Potted Meat Recipe
Ingredients
| Bacon rashers | 4 Ounce | |
| 8 oz. cold cooked meat | ||
| Onion | 1/2 Small, quartered | |
| Butter | 2 Ounce | |
| Salt, pepper and pinch mace | ||
| 2 teaspoons Worcester shire sauce | ||
Directions
GETTING READY
1) Trim the bacon rashers and keep aside.
MAKING
2) In a pan, fry the bacon rashers until very crisp.
3) Use a mincer to mince the meat, onion and bacon for twice into a basin.
4) Fold in butter, seasoning, sauce and spice and beat well to mix.
5) Use a small jar or pate dish to pack the mixture.
6) Spread little extra melted butter on top.
7) Store inside refrigerator for later use.
SERVING
8) Spread on toast or in sandwiches to serve.
TIPS
Do not store longer than 2-3 days.
1) Trim the bacon rashers and keep aside.
MAKING
2) In a pan, fry the bacon rashers until very crisp.
3) Use a mincer to mince the meat, onion and bacon for twice into a basin.
4) Fold in butter, seasoning, sauce and spice and beat well to mix.
5) Use a small jar or pate dish to pack the mixture.
6) Spread little extra melted butter on top.
7) Store inside refrigerator for later use.
SERVING
8) Spread on toast or in sandwiches to serve.
TIPS
Do not store longer than 2-3 days.
Chef
