Potted hough

Potted hough

By
From
Encyclopedia of Food and Cookery
Serves
8

The rightly famous potted meat of Scotland.

Ingredients

Quantity Ingredient
1.5kg shin of beef, cut into thick slices
2 pig trotters, cut into 3 pieces
or 2 veal knuckles, cut into 3 pieces
6 black peppercorns
1 blade mace
1 bay leaf
3-4 anchovy fillets, mashed
freshly ground black pepper
salt

To serve

Quantity Ingredient
cucumber, sliced
vinegar
hot english mustard
tomatoes
potato salad

Method

  1. Put beef, pig trotters or veal knuckles, peppercorns, mace and bay leaf into a large, heavy saucepan and cover with cold water. Bring to the boil and skim top. Cover and simmer for 3 hours. Cool, then remove meat from broth. Strain broth.
  2. Trim away fat and gristle and remove bones from meat. With 2 forks, pull meat apart into fine shreds. Return shredded meat to strained broth and boil uncovered for 20 minutes to reduce. Add anchovies and season with salt and pepper. Boil for a further 5 minutes to blend flavours.
  3. Pour into 1 large or 2 small bowls which have first been rinsed with cold water. Cover with plastic wrap or a plate and chill until firm. Turn out onto a serving plate and garnish with cucumber slices. Serve the potted hough with vinegar, hot English mustard, tomatoes and a potato salad.
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