Chef at 15:09, 6 May 2025

2025-05-06T15:09:59Z

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{{#seo:
|title=Potted hough a beef recipe
|titlemode=replace
|keywords=#pottedhough #bones #beefrecipes #unusualrecipes #meatrecipes #recipes #historicrecipes #britishrecipes #maincourses #servings
|hashtagrev=12032020
|description=Head cheese or Potted hough is not a cheese at all but a Scottish prepared meat dish and is a great recipe for shin of beef
}}

{{Template:AdvancePreparation}}

'''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; [[Cookbook: Food In England|Food in England - Dorothy Hartley]] which is now available again as it has been reprinted and re-issued. Recommended.

{{recipesummary
|DatePublished=31st January 2013
|Author=Chef
|ImageComment = Head cheese!
|Servings = Serves 8
|Difficulty = 2
|TotalTime = 28 hours
|PrepTime = 24 hours
|CookTime = 4 hours
|TotalCalories = 1650
|PortionCalories = 206
|Image = [[Image:Potted hough.jpg|300px|alt=Electus]]
}}
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===Recipe review===

'''Headcheese?'''

3.4/5 

Headcheese sounds too disgusting. Lol! :D

 [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])
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===[[Servings]]===

Twa-three slices o' potted hough per person!

{{RecipeIngredients
| [[Shin of beef]]
| 3 [[black peppercorns]]
| A blade of [[mace]]
}}
===Method===
{{RecipeMethod
| Take the hough and bash it well with an axe.
| No' just beark it, but have at it , 'till the pieces are no bigger than a wee hen's egg.
| 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.
| 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]].
| 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.
| 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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[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:historic recipes]]
[[Category:British recipes]]
[[Category:Stewed, braised or pot roasted]]
[[Category:Unusual recipes]]

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Potted hough - Revision history

Chef at 15:09, 6 May 2025