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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A lunch meat from the days before supermarket lunchmeats and a terrific way to recycle leftover meat into something new. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup meat, cooked (cooked ham, tongue, beef, poultry or game) |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 pinch cayenne |
1/2 teaspoon prepared mustard |
1/4 lb butter, melted (more as needed) |
Directions:
1. Process meat to a paste (if using ham, use a quarter part of fat), removing any gristle or skin.
2. Season with spices and moisten with a little melted butter.
3. Pack closely in jars; place jars in steamer and heat for 1/2 hour.
4. Press the meat down again and cover with hot melted butter.
5. Store in the refrigerator.
6. **Ham and tongue may be mixed with veal or chicken. Beef, game and fish are better alone.
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