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Potted Hough Recipe

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Potted Hough Recipe from


1 lb hough (shin of beef)

2 lb beef shin or knuckle of veal

1 level teaspoon salt

6 allspice berries

6 peppercorns

1 small bay leaf


 1. Put the meat and bone into a pan and cover with cold water, about 3 pints. Bring to the boil, reduce the heat and simmer for about 3 hours until the meat is really tender

2. Cut the meat into small pieces or mince it to make a smoother texture, and remove any meat from the bone. Return the bone to the pan, add the salt, allspice berries, peppercorns and bay leaf and boil the liquid rapidly until it has reduced to about half

3. Put the meat into one large or two small moulds, pour in the stock and leave to set. Next day unmould the potted hough and serve with a salad

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