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📝 Description
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73
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🥘 Ingredients
The remains of cold roast chicken; to every lb. of meat allow 1/4 lb. of fresh butter, salt and cayenne to taste, 1 teaspoonful of pounded mace, 1/4 small nutmeg.
👨🍳 Method
Strip the meat from the bones of cold roast fowl; when it is freed from gristle and skin, weigh it, and, to every lb. of meat, allow the above proportion of butter, seasoning, and spices. Cut the meat into small pieces, pound it well with the fresh butter, sprinkle in the spices gradually, and keep pounding until reduced to a perfectly smooth paste. Put it into potting-pots for use, and cover it with clarified butter, about 1/4 inch in thickness, and, if to be kept for some time, tie over a bladder: 2 or 3 slices of ham, minced and pounded with the above ingredients, will be found an improvement. It should be kept in a dry place.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Recipe 930 from Mrs. Beeton's vault, intending to make the most of leftover roast chicken. I found that the key to this recipe's success is the generous amount of butter, which binds the mixture into a smooth, velvety paste. The surprise was how the subtle warmth of mace and nutmeg elevated the humble chicken, creating a flavor that's far from basic. This recipe is perfect for the frugal foodie or the weeknight cook looking to stretch their ingredients. I ended up with a versatile chicken paste that I can use as a spread on crusty bread, or mix into a quick sauce for pasta. I stored mine in a small jar, topped with a thin layer of clarified butter, and it's been a delightful addition to my meals all week. It's a charming reminder that waste not, want not isn't just a saying—it's a delicious way to live.
