Recipe Manuscript

How To Pott Beef For Summer

Name: How To Pott Beef For Summer
Prep time: PTPT30M
Cook time: PTPT4H
Yield: 8
Cuisine: European
Ingredients: 2.7 kg rump beef (or other thick cut for potting); 18 g saltpeter (or pink curing salt, if unavailable, omit but adjust storage time accordingly); 25-30 g fine sea salt (adjust for taste); 115 g unsalted butter, plus extra for sealing; 1/2 tsp ground nutmeg; 1/2 tsp ground mace; 1/2 tsp ground cinnamon

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch Snack Other

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

How To Pott Beef For Summer

"Take Six pound of butterck Beef and cut it in thin Slices like Shakes then spread it abroad on a table then two penneworth of Salt peter and knock it very fine then take a little common Salt with it as much as will make it Salt enough then lye it in the pott you designe to send to the oven in and allwayes lay that side downwards that is unseasoned and let it lye in the pott four dayes and turn it every day then add a quarter pound of butterr and send it to the oven with as much butterr as you think will cover it when it comes out of the oven let it stand all night in the morning then drain your butterr from them and press your beef very well then put it into a wooden bason and break it well with a strencher then mix in most of your butterr only leave a little to butterr your pott then season your meat with Nuttmegg mace and synnamon together with a straight rolling pin for a quarter of an hour then butterr your pott lightly and put it down close with your hand and keep your butterr hot then pour your butterr on the top and let it stand till it be thoroughly cold and then put more butterr on the top and keep it for your use :||:"

Note on the Original Text

This recipe is written in the descriptive, sequential manner typical of early modern English household manuscripts. Spelling reflects the conventions of the period ('lye' for 'lie', 'loe' for 'low'), and terms like 'pott' and 'strencher' refer to familiar but now less-common utensils. Instructions are measured less by time and temperature, more by technique and visual cues. Flavors are guided by 'to your taste' rather than precise quantities, favoring flexibility and the cook's experience. Saltpeter, once widely used, was both a preservative and source of characteristic flavor, though substitutions may be needed for modern recreations.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

You can also click the book image above to peruse the original tome

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for 'potting' beef hails from early 18th-century England, penned by Rachel Kirk in 1707—a time when households preserved meat for the warmer months, long before refrigeration. Potting was a practical yet luxurious method, using salt and clarified butter as both preservative and flavor enhancer. The dish would allow families to enjoy preserved beef throughout the summer, slicing or spreading it onto bread as a rich, spiced delicacy. Such potted meats were a beloved staple in upper- and middle-class larders, offering both sustenance and a taste of indulgence.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Rachel Kirk's kitchen of 1707, essential tools would include a large wooden table for slicing and curing the beef, a mortar and pestle for grinding saltpeter and spices, and sturdy wooden or ceramic pots for curing and baking. The 'strencher' referenced was likely a wooden masher used to break up the meat after baking. A long, heavy rolling pin—similar to those still in use today—would be employed to work the spices deeply into the meat fibers. The finished beef would be pressed (possibly with stones or a weighted press), and sealed under a layer of butter to exclude air, typically in wooden or earthenware containers.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

4 hrs

Servings

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

6 lb rump beef (or other thick cut for potting)
2/3 oz saltpeter (or pink curing salt, if unavailable, omit but adjust storage time accordingly)
1 to 1.1 oz fine sea salt (adjust for taste)
4 oz unsalted butter, plus extra for sealing
1/2 tsp ground nutmeg
1/2 tsp ground mace
1/2 tsp ground cinnamon

Instructions

Begin by slicing 6 pounds of beef (preferably from the rump or 'buttock') into thin pieces.
Lay the slices flat on a clean table, much like preparing meat for curing.
Finely grind approximately 2/3 ounce of saltpeter, mix it with 1 to 1.1 ounces of fine sea salt (add more to taste for proper curing), and rub this mixture thoroughly onto one side of each beef slice.
Layer the beef in your oven-safe pot, placing the unseasoned sides down, and let it cure in the fridge for four days, turning the slices daily.
After curing, add approximately 4 ounces of unsalted butter to the pot, ensuring there's enough to cover the beef fully.
Cover the pot, and bake in a low oven (250°F) for 3-4 hours, until tender.
Allow the pot to cool overnight.
The next day, drain off the butter, press the beef thoroughly (using a heavy weight or a kitchen press), then shred it well with a wooden spoon or masher in a bowl.
Mix most of the melted butter back into the shredded beef (reserve some for sealing the pot).
Season generously with freshly grated nutmeg, ground mace, and ground cinnamon.
Work the spices into the meat for about 15 minutes using a sturdy rolling pin or a similar implement.
Lightly butter a clean container, tightly pack the seasoned beef inside, press down firmly, and pour over the remaining melted butter to seal.
Let it cool thoroughly, add an extra layer of butter on top to ensure a full seal, and store refrigerated for use throughout the summer.

Estimated Calories

350 per serving

Cooking Estimates

You will spend about 30 minutes on hands-on preparation to slice, season, and layer the beef. The meat cures for 4 days in the fridge, being turned daily, which only takes a few minutes each day. Cooking takes 3-4 hours in the oven, followed by cooling and assembly, which takes about another 30 minutes. Each serving contains about 350 calories, and this recipe makes 8 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.