Pioneer
Potted Meat Spread
Sunday roast stretched to Tuesday's tea table
In a wartime kitchen, nothing was wasted. Leftover roast beef or pork, pressed with spices and sealed under a layer of clarified dripping, became a thrifty and satisfying spread for toast or crackers. The 1941 IODE Fort Monckton cookbook carries on a British tradition that New Brunswick farm families had practised for generations.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 2 cups cold cooked meat (beef, pork, or chicken), roughly chopped
- 3 tbsp softened butter
- Pinch of ground mace
- Pinch of ground allspice
- Pinch of cayenne
- Salt and pepper to taste
- 2–3 tbsp clarified butter or rendered fat, for sealing
Instructions
- Process the cooked meat in a meat grinder or food processor until finely shredded — not a paste. A little texture is desirable.
- Beat in the softened butter until well combined.
- Season with mace, allspice, cayenne, salt, and pepper. Taste and adjust.
- Pack tightly into small ramekins or a crock, pressing out any air pockets.
- Pour a thin layer of clarified butter or fat over the top to seal completely.
- Refrigerate until the seal is firm, at least 1 hour. Will keep for up to 5 days in the refrigerator.
- Serve at room temperature, spread on hot toast or crackers.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- The fat seal is not merely tradition — it keeps the air off the meat and significantly extends its life in the cold pantry.