The Best Way To Poot Beef
"Take a peice of lean butterck of beef rub it over with salt petre let it lay one night yn take it out & salt it very well with white & bay salt put it in a pot just with fat for it cover it wth pump water & let it lay 4 day & night. cover it down close in ye pot without liquor cover ye pot close with a cloth. let it bake 6 hours at least yn tocke it out wn cold pick it clean from ye skins or strings beat it very fine with nutmeg clove and mace finely beaten to ye tast pour in melted butterr wch you may work up with it like a past put your pots cover it with clarifyd butterr"
Note on the Original Text
This recipe is written in 18th-century English, with spelling and abbreviations reflecting common usage of the time ('yn' for 'then', 'poot' for 'pot'). Instructions were brief, assuming readers' prior knowledge of basic kitchen processes. Measurements were rarely precise and ingredients were described in relative or intuitive terms. The steps blend curing, cooking, shredding, flavoring, and potting, all fundamental to early modern British food preservation. Modern readers should note that saltpetre is optional for safety and flavour—a nod to its historic use.
Title
Mrs. Knight's receipt book (1740)
You can also click the book image above to peruse the original tome
Writer
Mrs. Knight
Era
1740
Publisher
Unknown
Background
Step into the refined kitchens of 18th-century England with Mrs. Knight’s culinary collection, where time-honored recipes, hearty roasts, and elegant pastries await the enterprising cook.
Kindly made available by
Folger Shakespeare Library
This recipe hails from the mid-18th century England, documented by Mrs. Knight around 1740. During this time, preserved and potted meats were essential for households seeking to store food for weeks or months, especially before modern refrigeration. Saltpetre and various salts not only preserved the meat but imparted a subtle flavour prized in potted dishes of the era. Potting beef in melted butter or suet created an airtight seal, minimizing spoilage and allowing the wealthy to enjoy delicately seasoned meats long after slaughter season.
The original recipe would have relied on heavy ceramic or earthenware pots for both curing and baking. A large hearth oven for slow baking was essential, with hot embers banked around the covered pot to ensure long, gentle heat. After baking, the meat was pounded in a mortar and pestle until very fine. Melting and clarifying butter would be done over an open fire in a small pan. Jars or small pots sealed with cloth and butter were used for storage.
Prep Time
50 mins
Cook Time
6 hrs
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 3 1/3 lbs lean beef (silverside or topside)
- 3/16 oz saltpetre (or omit if unavailable)
- 1 3/4 oz fine sea salt
- 1 oz coarse salt (substitute for bay salt)
- Beef fat or suet (enough to cover the beef)
- Cold water (to submerge)
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground mace
- 3 1/2 oz unsalted butter, melted
- 5 1/4 oz clarified butter, for sealing
Instructions
- Begin by selecting a piece of lean beef, such as from the silverside or topside (about 3 1/3 lbs).
- Rub it thoroughly with saltpetre (potassium nitrate, about 3/16 oz), and let it rest in the refrigerator overnight.
- The next day, remove the beef and rub it well with a combination of fine white salt (sea salt, 1 3/4 oz) and bay salt (old-fashioned mineral salt, substitute with coarse salt, 1 oz).
- Place the beef in a pot with just enough beef fat or suet to cover, then pour over cold water until the meat is submerged.
- Let the beef cure in the fridge for 4 days, turning occasionally.
- After the curing process, remove the meat, pat it dry, and place it in an ovenproof pot or Dutch oven.
- Cover tightly first with parchment and then with a lid, or seal well with foil.
- Bake at 250°F for at least 6 hours, until the meat is extremely tender.
- Let the cooked beef cool, then pick it clean of any skin or sinew.
- Shred or pound the meat very finely.
- Season with freshly grated nutmeg (1/2 tsp), ground cloves (1/4 tsp), and ground mace (1/4 tsp), mixing to taste.
- Work in melted unsalted butter (about 3 1/2 oz), blending until it forms a paste similar to a rustic pâté.
- Pack the mixture into small jars or ramekins and cover thoroughly with clarified butter (about 2 1/2 oz per jar) to seal.
- Store refrigerated and consume within a week.
Estimated Calories
400 per serving
Cooking Estimates
You will spend about 30 minutes preparing the meat and spices, plus 4 days while the beef cures in the fridge. Once that's done, the actual cooking in the oven takes 6 hours. Letting the meat cool, shredding it, and mixing in the butter takes another 20 minutes. Each serving contains about 400 calories, and this recipe makes 6 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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