Traditional Scottish Cookery/Theodora Fitzgibbon 1995

Potted Hough
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
2-1/4 lb (1 kg) shin beef (hough) piece of shin bone, cracked salt, pepper and a pinch of cayenne pepper
pinch ground allspice



1 Put the meat in one piece with the bone and seasonings into a large saucepan, then just cover it with cold water. Bring to boiling point, skim and at once turn to a low simmer, almost a shudder, and let it cook like this for about 6 hours or overnight. (The electric crockery pot slow cookers are ideal for this, and the time can be up to 12-14 hours at low. Pour boiling water over to begin with and cook on high for half an hour.) Then strain all the liquid off, let it get cold and take off any fat. Mince the meat finely and put back in the defatted stock, taste for seasoning, then cook again for not longer than 15 minutes.
2 Wet some small moulds or dishes and divide the mixture between them, then chill until cold and set. Unmould to serve. It will keep well if the top is covered by melted butter.

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