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Scottish Potted Beef

1 lb. (400g.) stewing steak.
1/4 pint (125 ml.) stock or water
2 oz. (50g.) butter.
1 clove.
1 blade mace
Salt and pepper


Remove the skin and as much fat as possible from the meat. Cut the meat into cubes. Place in an ovenproof dish with the stock or water, clove and mace. Season. Cook for 1½ -2 hours in a moderate oven ( 350°F, 180°C, gas mark 4 ). Drain the liquid, remove the clove and finely mince the meat (or blend the meat in an electric blender). Melt the butter and mix half into the beef. Spoon into sterilized jars and seal with the rest of the melted butter. Keep in a refrigerator and use within
2 days. Serve on toast or brown bread.

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