gristle, skin, &c., and put it into a jar (if at hand, one with a lid)
with 1 tablespoonful of water. Cover it _closely_, and put the jar into
a saucepan of boiling water, letting the water come within 2 inches of
the top of the jar. Boil gently for 3-1/2 hours, then take the beef,
chop it very small with a chopping-knife, and pound it thoroughly in a
mortar. Mix with it by degrees all, or a portion, of the gravy that will
have run from it, and a little clarified butter; add the seasoning, put
it in small pots for use, and cover with a little butter just warmed and
poured over. If much gravy is added to it, it will keep but a short
time; on the contrary, if a large proportion of butter is used, it may
be preserved for some time.

_Time_.--3-1/2 hours. _Average cost_, for this quantity, 1s. 8d.

_Seasonable_ at any time.

POTTED BEEF (Cold Meat Cookery).

II.

643. INGREDIENTS.--The remains of cold roast or boiled beef, 1/4 lb. of
butter, cayenne to taste, 2 blades of pounded mace.

_Mode_.--As we have stated in recipe No. 608, the outside slices of
boiled beef may, with a little trouble, be converted into a very nice
addition to the breakfast-table. Cut up the meat into small pieces and
pound it well, with a little butter, in a mortar; add a seasoning of
cayenne and mace, and be very particular that the latter ingredient is
reduced to the finest powder. When all the ingredients are thoroughly
mixed, put it into glass or earthen potting-pots, and pour on the top a
coating of clarified butter.

_Seasonable_ at any time.

_Note_.--If cold roast beef is used, remove all pieces of gristle and
dry outside pieces, as these do not pound well.

PRESERVED MEATS.--When an organic substance, like the flesh of
animals, is heated to the boiling-point, it loses the property
of passing into a state of fermentation and decay. Fresh animal
milk, as is well known, coagulates, after having been kept for
two or three days, into a gelatinous mass; but it may be
preserved for an indefinite period, as a perfectly sweet liquid,
if it be heated daily to the boiling-point. The knowledge of
this effect of an elevated temperature has given rise to a most
important branch of industry,--namely, the preparation of
preserved meats for the use of the navy and merchant service. At
Leith, in the neighbourhood of Edinburgh, at Aberdeen, at
Bordeaux, at Marseilles, and in many parts of Germany,