Name: Potted Meat
Ingredients: Meat; Salt & pepper; Cayenne; Mustard; Butter, melted

We are constantly on a stretch, if not on a strain, to devise new methods, new plans, new organizations to advance the Church and secure enlargement and efficiency for the gospel. This trend of the day has a tendency to lose sight of the man or sink the man in the plan or organization. God's plan is to make much of the man, far more of him than of anything else. Men are God's method. The Church is looking for better methods; God is looking for better men.

E.M. Bounds

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Penndutch, Meats	1	Servings

INGREDIENTS

		Meat
		Salt & pepper
		Cayenne
		Mustard
		Butter, melted

INSTRUCTIONS

Chop and pound to a paste any fragments of cooked ham, tongue, poultry,
game or fish. With ham use a quarter part of fat. Remove all gristle and
skin and pound until free from any fibre and reduced to a paste. Season
highly with salt, pepper, cayenne, and made mustard, and moisten with a
little melted butter (except ham, which has fat enough). Pack closely in
small stone or earthen jars. Put jars in steamer and heat for one half
hour. Then press the meat down again and cover with hot melted butter. This
will keep some time and may be served in slices or used for sandwiches. Ham
and tongue may be mixed with veal or chicken. Beef, game and fish are
better alone. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Man is surrounded by the wonders of God.”