Potted hough

Potted hough

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Potted hough is a dish as old as time and one known to every true Scot. It is a simple dish of chopped meat, set in its own jelly. When served with a little vinegar and hot English mustard, it’s a great dish.

Ingredients

Quantity Ingredient
1.5kg beef shanks, cut into thick slices
2 large knuckles of veal or pig’s trotters
1 onion , peeled and sliced
1/4 teaspoon mixed spice
6 black peppercorns
1 bay leaf
3-4 anchovy fillets, mashed
salt and freshly ground black pepper
cucumber slices, to garnish

Method

  1. Put the beef shanks, veal knuckles or pig’s trotters, onion, mixed spice, peppercorns and bay leaf into a large, heavy-based saucepan and cover with cold water. Bring to the boil and skim the top. Reduce the heat, half cover and simmer gently for 3 hours. Cool and remove the meat from the broth. Strain the broth. Trim away the fat and gristle and remove the bones from the meat. Chop the meat finely. Return the chopped meat to the broth. Boil uncovered, until reduced, for 20 minutes. Add the anchovies and season with salt and pepper. Boil for a further 5 minutes to blend the flavours. Pour into 1 large or 2 small bowls, which have first been rinsed with cold water. Cool, cover with cling wrap and chill until firm.
  2. To serve, turn out onto a serving plate and garnish with cucumber slices. Accompany the potted hough with small bowls of malt vinegar and hot English mustard. Serve with a bowl of pickled gherkins or tiny cornichons, tomatoes, cucumber and a potato salad.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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