A dish we have on occasion is made with the meat on the lower leg of the cattle. Very tough and stringy but e cook it slowly with knuckle bones and marrow bones meat falls from the bones which are removed.
The whole thing is allowed to cool slightly them the fat skimmed off.
The meat and stock are allowed to cool and it sets up.
An old Scottish dish called "Potted Head" or "potted hough"
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