Potted Hough Recipe from Scotland

This is a Scottish treat easily available from almost all meatmarket people in Scotland. The word hough is the Scots term for shinbone and it is generally made in a small-scale meal to give personal or household chunks. For this particular Scottish meal, the shinbone is from a beef and it is used for this tasty meat in aspic that very few people, besides the Scotts themselves understand of as few individuals had a Scottish sweetheart to prepare it.

This potted meat dish need to be made into little personal mold. The components are conveniently purchased from the majority of boners in Scotland, although they will also sell an all set made potted meat which is even simpler to consume and purchase! In old Scottish, the meal is additionally described as potted heid, or cheese heid.
The factors for that are unknown these days. It has to be one of those Scottish things that not even the Scottish comprehends.

Ingredients:
• 1⁄2 teaspoon allspice berry
• 1⁄2 mace blade
• 1⁄2 teaspoon black peppercorns
• 1 lb shin beef
• 2 lbs beef, shin bone or 2 lbs knuckle veal
• 1 teaspoon salt
• 1 bay leaf

Instructions:
1. Put the meat and bone in a big frying pan and include adequate cold water to simply cover.
2. Join the bay leaf and spices in a bit of muslin and contribute to the pot.
3. Give the boil, skim and cook for 3 hrs.
4. Drain the stock from the frying pan however do not throw out, slice the meat from the bone and shred or slice it carefully.

5. Put the meat and stock back in the frying pan and taste for flavoring.
6. Boil once again for one more 15 minutes approximately to minimize the fluid.
7. Put the mixture into moulds or little bowls and leave to cool down.
8. Cool and serve with oatcakes and a great strong condiment or piccalilly.