Potted Hough
Potted meat recipe from Scotland called Potted Hough and how to make this tasty beef dish:
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It is not the healthiest of Scottish recipes. Ingredients for potted hough include gelatine made from the bones of the beef from which the collagen forms and any meat from the beef.


It is thought that it originates from Glasgow.
Potted Meat Recipe

Potted Meat Ingredients
One piece of meaty shin bone, ie the beef hough that you should ask the butcher to crack.
One bay leaf, a wee pinch of cayenne, ground spice and salt and pepper.
Recipe For Potted Hough
Place the ingredients into a large pan and cover with water.
Bring to the boil and then simmer for about four to six hours.
Sieve the liquid into a separate pan and keep the bone, meat and gelatin in the original pan. Set aside to cool down and then skim off the fat from the surface.
Mince, shred or chop the mixture as finely as possible then return to the drained liquid, ie the stock. Some chefs like to add more seasoning of salt and pepper at this stage of cooking. Boil for a further quarter of an hour.
Place into each mould and place in the fridge to chill.

The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence recommends eating it with salad or bread and remembers her mother serving it to the family in summer with new potatoes and vegetables such as cabbage or turnips.
Potted Head

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There is a potted hough recipe in the National Trust for Scotland book The Scottish Kitchen by Christopher Trotter which uses a whole leek, carrot and stalk of celery.
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