RECOMMENDED RECIPES

Evening Post, Volume CVI, Issue 36, 11 August 1923, Page 18

RECOMMENDED RECIPES

SOME POTTED DELICACIES.

For many occasions savoury sandwiches or other flavoured dishes are desirable, therefore some of those of Mrs. Wetherell will no doubt be found extremely useful to New Zealand housekeepers. Here are a few: —

Salmon and Shrimp Paste.—6oz cooked salmon, 3oz butter, 3-pint shelled shrimps, 1 teaspoonful anchovy essence, pepper, salt, mace, and cayenne. Put the salmon and shrimps into mortar and the seasoning to taste. Pound well until smooth, and then rub through sieve. Press into pots, and cover as usual with melted butter. This is a good way to use the remains of salmon.

Anchovy Paste.—4oz anchovies, £lb fresh butter, mace, nutmeg, cayenne. Well wash the anchovies, scrape them and cut open, removing the bones. Chop finely. Put into a mortar with the butter (which must be fresh, not salt). Pound well together until thoroughly blended, adding the spices and cayenne 'gradually until well seasoned. Then rub through a fine sieve. Press the mixture into pots, and cover with melted butter.

Potted Shrimps No. 1.—2 pints unshelled shrimps, 2oz butter, ground mace, cayenne. Shell the shrimps, which should be very freshly cooked, and chop them. Put in mortar with the butter, pound well, and season,with macs and cayenne to taste, being careful to add seasoning by degrees. Press into pots and cover with butter as directed.

Potted Shrimps No. 2.—1 pint shelled shrimps, £lb butter, 1 blade mace, a little nutmeg (grated), cayenne. Put the shrimps with rest of ingredients into a saucepan and let them get gradually hot in the butter, but on no account must they boil. Pour them into a deep pot, or small pots, and when cold cover with melted butter so as to exclude the air, and cover the pots tightly. Time to heat in the butter, 20 minutes. Potted Beef.—lib lean beef, 4oz butter, 3 anchovies, pepper, salt, mixed spice, cayenne, 1 bay leaf, 1 eggspoonful made mustard. Eemove any skin from the beef and -cut it into small pieces. Put it into a stewing jar with a little more than half the butter. Season with pepper and salt and, a good pinch of cayenne' and the bay leaf. Cover the jar very closely, put it into a saucepan ■wipi water to come half-way up the jar, and steam until the meat is tender. Then put the meat into a mortar (removing the bay leaf), together with the butter it has cooked in. Add the anchovies and pound well with pestle until it is a paste. 1 Add the mustard, a little mixed spice, and more salt and pepper if required, and rub the mixture through a fine wire sieve and pack it into little pots. Melt the rest of .the butter and run it over the tops of the pots. The butter should not be "hot, only just liquid, as, if hot, it sinks into the meat and spoils the mixture. Time to cook from two to three hours.

Potted Veal and Ham.—£lb butter, Jib veal (cooked), 6oz cooked ham, nutmeg, mace, cayenne. Take away any gristle or skin from the ham and veal. Cut it into small,pieces and mince very finely, putting'"it through the mincer twice. Add 3oz of the butter to the meat and season to taste with grated nutmeg, powdered mace, and cayenne. It should be well seasoned. Eub through sieve and press into little pots, and pour a thin layer of butter melted on top. The remaining ounce of butter is for this purpose. Potted Tongue.—6oz tongue, 3oz but ter, nutmeg, mace, cayenne. Cut tongue into small pieces and pound in mortar and rub through sieve, or it may be passed through a mincer twice, but it must be smooth. Add 2oz of the butter^ mixing well, and season to taste with the spices and cayenne and salt if necessary, taking care that it is well blended. Put into pots and cover with the rest of the butter..