Potted Meat

Makes approximately 30 servings

Cooked beef, ham, or poultry
butter, softened
salt and pepper
dash Worcestershire sauce
pinch of nutmeg
clarified butter (optional)
paprika, a sprig of parsley or dash of shredded horseradish to garnish


Finely grind your leftover meat(s). Season and mash with half its weight in butter to the desired consistency. Then press into a small pot or serving dish, and if you plan to keep it for a while, top with clarified butter, and garnish.


The primogenitor of modern ham salad and a practical way to use leftover bits of meat, potted meat was served with toast at breakfast or tea. The recipe is based on Norwak.

First served: Imbolc 1995
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Last modified: © February 1995