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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the meat of all sinew and fat, cut it into 1-inch cubes and put into a stone jar or basin. Season with salt and the spices. Cover with the wine. Cover the jar or basin with foil and stand this in a roasting tim containing boiling water. | 2. Cook this in a slow oven, 170C/325F/gas mark 3, until the meats fall apart. This could take up to 4 hours. Make sure that you top up the tin with boiling water when necessary. When the meat is ready, drain the juices into a small pan and reduce these until you have only a couple of tablespoons left. | 3. Put the meat into a blender, or pound it to a paste in a mortar. Beat in the softened butter and the reduced juices. Check the seasoning before filling into little pots or wax cartons. | 4. Cover with a film of clarified butter. | 5. Serve as you would a pate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump steak	500			-	-	-	-
red wine	3	cups		-	-	-	-
clove	1	pinch	powdered	0.3596	0.086	0.0078	0.0171
butter	60			5130.0	235.71	160.29	432.0
salt black pepper			ground	-	-	-	-
butter			clarified	5130.0	235.71	160.29	432.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.