Potted Hough Recipe

  Scottish Beef

3 lbs. Hough (Shin of Beef)
1 Nap Bone
Salt and Pepper

1/2 tsp. whole mace
1/2 tsp peppercorns

Put hough and bone into a pot, cover with cold water, and add salt. Bring very slowly to boiling-point, and simmer very gently for five or six hours until the meat is loosed from the bones. Remove the bones, chop the meat small or mince it, and return to the pot with the stock; add a little more boiling water if necessary, season with salt and pepper, and boil for another ten minutes---no longer. When cool, turn into wetted moulds.

It is an excellent plan to put the hough on the fire at night, bring it almost to boiling-point, then place it on the hob and let it simmer very gently all night, without letting it boil. Prepared thus, it has a richer taste than when cooked in the ordinary way.

If liked slightly spiced, tie a half-teaspoonful apiece of whole spices, whole mace, and peppercorns in muslin, and add when the meat first comes to the boil. Remove when sufficiently seasoned.
Recipes from Scotland is published by The Albyn Press, Raeburn House, 32 York Place, Edinburgh, This book was first published in 1946 and this recipe is taken from the Eleventh Edition 1972.

Potted Hough

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