I've made potted beef once before using a really old recipe, which I now can't find. That one had anchovy paste in, and it was really tasty. As you said, it doesn't make it fishy at all. This is the closest I've seen to that recipe, so I'll give this a try.
OMG. Thank you young lady. Years ago my mum got a recipe from my dad’s cousin for a spread made from sheep shanks. It was for the shearer’s sandwiches. And absolutely Devine. I am trying to reverse engineer it since my old mum can’t find the recipe etc. you need to remember that shanks were originally for the dogs, but I have always loved them and mum cooked them with the fore quarter roast especially for me. I am still chasing the recipe for sheep shank spread. You’re a goddess, thank you.
☺thank you young man ☺ Wow I haven't heard of the Sheep Shank Spread, but I reckon you could swap out the beef in this recipe for that..... I'm on a mission now to find that, I have some very old cookbooks I'll look through. Me too, I love shanks, and I do remember when they were for the dogs, it was always the best part of the roast for me, I used to love it too. And look at them now, they are more expensive than a lamb roast sometimes. Same with beef cheeks and oxtail, they used to be so cheap. I'll keep you posted if I come across the recipe for Sheep Shank Spread. Have a great day.
@@leescooking mums cousin was from Weethale. West of Wyalong in NSW. I reckon the recipe would be in an old CWA book or a church guild fund raiser etc but buggered if I can find it and mum can’t remember it. She made it a number of times when we were working hard and eating half a sheep each a week. It really was beautiful at 2.00 am heated on the turbo charger on the old Cat powered Steigers.
@@gregrankin1324 that's such a lovely memory. Yesterday I found a recipe for potted ham but I haven't given up, I'm so curious to make it as well. Thanks for the additional info, I'll keep you posted
Hello, I have been researching trying to find the potted sheep shanks recipe, but no luck really, I posted on Reddit, scoured the internet for old cookbooks, and the closest thing I found was this recipe in a 140-year-old cookbook for Potted Mutton. Here goes: Cut 1lb of mutton and 1/2lb bacon into small pieces without removing fat. Add 1 tablespoon of salt to 2 teaspoons of mustard. Place in a jar in a steamer or stand in a saucepan of boiling water. Cover, steam for 4 hours. Then put twice through a mincer and beat with a fork. Put into jars and pour a little oiled butter on top. I might give it a try with lamb shanks and I'll let you know how I go.
@@leescooking thank you ma’am. I’m a drifter. I work every where; I’ll pass through and I’m going to storm the CWA and hold a siege in Weethale until someone coughs up the recipe. You and I will conquer the market. Thank you for your continued support. Excellent intelligence young lady. As you were: remain near your listening set. Regards always
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I am a fan of potted beef- the anchovies are definitely a surprise
Hey Jim. Me too I really like potted beef, the anchovies add so much flavour, and you wouldn't even know they were in there.
I’m going to try this!
I've made potted beef once before using a really old recipe, which I now can't find. That one had anchovy paste in, and it was really tasty. As you said, it doesn't make it fishy at all. This is the closest I've seen to that recipe, so I'll give this a try.
OMG. Thank you young lady.
Years ago my mum got a recipe from my dad’s cousin for a spread made from sheep shanks. It was for the shearer’s sandwiches. And absolutely Devine.
I am trying to reverse engineer it since my old mum can’t find the recipe etc. you need to remember that shanks were originally for the dogs, but I have always loved them and mum cooked them with the fore quarter roast especially for me.
I am still chasing the recipe for sheep shank spread.
You’re a goddess, thank you.
☺thank you young man ☺ Wow I haven't heard of the Sheep Shank Spread, but I reckon you could swap out the beef in this recipe for that..... I'm on a mission now to find that, I have some very old cookbooks I'll look through. Me too, I love shanks, and I do remember when they were for the dogs, it was always the best part of the roast for me, I used to love it too. And look at them now, they are more expensive than a lamb roast sometimes. Same with beef cheeks and oxtail, they used to be so cheap. I'll keep you posted if I come across the recipe for Sheep Shank Spread. Have a great day.
@@leescooking mums cousin was from Weethale. West of Wyalong in NSW.
I reckon the recipe would be in an old CWA book or a church guild fund raiser etc but buggered if I can find it and mum can’t remember it.
She made it a number of times when we were working hard and eating half a sheep each a week.
It really was beautiful at 2.00 am heated on the turbo charger on the old Cat powered Steigers.
@@gregrankin1324 that's such a lovely memory. Yesterday I found a recipe for potted ham but I haven't given up, I'm so curious to make it as well. Thanks for the additional info, I'll keep you posted
Hello, I have been researching trying to find the potted sheep shanks recipe, but no luck really, I posted on Reddit, scoured the internet for old cookbooks, and the closest thing I found was this recipe in a 140-year-old cookbook for Potted Mutton. Here goes: Cut 1lb of mutton and 1/2lb bacon into small pieces without removing fat. Add 1 tablespoon of salt to 2 teaspoons of mustard. Place in a jar in a steamer or stand in a saucepan of boiling water. Cover, steam for 4 hours. Then put twice through a mincer and beat with a fork. Put into jars and pour a little oiled butter on top. I might give it a try with lamb shanks and I'll let you know how I go.
@@leescooking thank you ma’am.
I’m a drifter. I work every where; I’ll pass through and I’m going to storm the CWA and hold a siege in Weethale until someone coughs up the recipe. You and I will conquer the market. Thank you for your continued support. Excellent intelligence young lady.
As you were: remain near your listening set.
Regards always