Potted meat
Jump to navigation
Jump to search
 | This article needs additional citations for verification. (February 2019) (Learn how and when to remove this template message) |
| This article relies largely or entirely on a single source. (February 2019) |
Potted meat is a preserved meat, where the meat is cooked, placed hot in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools, it hardens and forms an airtight seal, preventing spoilage by airborne bacteria.[1] Before the days of refrigeration, potted meat was developed as a way to preserve meat when a freshly-slaughtered animal could not be fully eaten immediately.[1]
Often when making potted meat, only the meat of one animal was used,[1] although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals).
See also[edit]
References[edit]
- ^ a b c Herbst, Sharon (1995). Food Lover's Companion. new York: Barron's. p. 455. ISBN 0-8120-1520-7.
External links[edit]
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
