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📝 Description
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🥘 Ingredients
To every lb. of veal allow 1/4 lb. of ham, cayenne and pounded mace to taste, 6 oz. of fresh butter; clarified butter.
👨🍳 Method
Mince the veal and ham together as finely as possible, and pound well in a mortar, with cayenne, pounded mace, and fresh butter in the above proportion. When reduced to a perfectly smooth paste, press it into potting-pots, and cover with clarified butter. If kept in a cool place, it will remain good some days.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe to see if it could be a modern game-changer, and I was pleasantly surprised. The key here is the pounded mace — a warm, slightly sweet spice that's often overlooked. It was like finding a hidden treasure in my spice drawer, adding depth to the veal and ham mixture that I hadn't expected. I found that this recipe is perfect for the weeknight cook who wants to meal prep. The paste can be made ahead and stored, making it a great option for sandwiches or as a quick spread for crackers. I pressed mine into a small jar and it kept well in the fridge for days. I imagine it would be delightful served at a picnic or as part of a charcuterie board.
