Cooks have been potting meat and fish since the 16th century as a way of preserving it. Potted meat or fish is seasoned and cooked until tender, then either pounded to a paste, pressed into a pot and covered with melted butter, or left whole in its cooking pot and covered with melted butter. The butter sets into an airtight seal so that the contents can be stored in a refrigerator for up to two months.
Once opened, potted food is eaten within two days. This preserving method is largely a think of the past, but potted shrimps are still popular in English restaurants and recipes can be found in traditional British cookbooks.
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Cooking Recipes **
