Potted hough

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This recipe needs advance preparation!
Potted hough
Potted hough
Head cheese!
Servings:Serves 8
Ready in:28 hours
Prep. time:24 hours
Cook time:4 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:31st January 2013

Head cheese, Potted hough or brawn is not a cheese at all but a Scottish prepared meat dish and is a great recipe for shin of beef. I have taken it verbatim from the wonderful, wonderful book; Food in England - Dorothy Hartley which is now available again as it has been reprinted and re-issued. Recommended.

Servings

Twa-three slices o' potted hough per person!


Ingredients

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  • Shin of beef



Method

  1. Take the hough and bash it well with an axe.
  2. No' just beark it, but have at it , 'till the pieces are no bigger than a wee hen's egg.
  3. Pack it into an iron pot with the papery brown skins of onions, two or three peppercorns and a blade of mace. just cover with water, set on the lid lightly, and let it stew for four hours at least.
  4. When the meat is away from the bone, tilt it all into a colander, strain the liquid back into the saucepan, and let it gallop while you are gathering up the meat from the broken bones.
  5. Press the meat into a basin with straight sides, and when the meat is all in, fill up with the liquid and set aside 'til cold.
  6. It should set stiff. If it no' sets stiff, you must reduce again for it should be stiff as glue.

Scotch woman's tip

Do not add vegetables, or over-season with herbs, when cooking this dish, as

it is not a 'made' dish, in the usual sense: it is most essentially a plain

dish of solid meat. It turns out a brawn, but the texture is much more firm.

The Scotch woman who gave me the recipe said "All o' mie want no more than

twa-three slices o' potted hough, and a well of baked taties, and a fresh

lettuce and mustard-maybe twa-three pickles would go wi' it well-and a tankard

of ale-'twill fill them fine-'tis all guid meat", and as she was a mother of

four champion blacksmiths she knew what she was strengthening.

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