Old Fashioned Potted Meat with Redcurrant Jelly on Crispy Toast Points

11:30 am on 27 February 2012


  • 1 cup old fashioned potted meat
  • Thin sliced sourdough toast points
  • red urrant jelly

Potted Meat

  • 500 g chuck steak, cut into 1 inch cubes
  • 150 g lean bacon, roughly chopped
  • 100 g butter
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground mace
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground nutmeg


Potted Meat

Combine all ingredients in a steam pudding basin and seal tightly.  If you don’t have a steam pudding basin, use a metal bowl just large enough for all the ingredients, and cover completely with foil.

Place bowl or pudding basin in large pot with water that comes approximately halfway up the sides of the bowl.

Cover with lid and steam for 3 hours.

Mince or blend all ingredients until smooth.

Pour into jars and seal.

Store in fridge.

Toast points

Preheat oven to 180°C.

Slice a loaf of sourdough thinly and lay out in single layers on a baking tray.

Bake in oven till golden brown.

Turn over and bake till the reverse is also golden brown.

Remove and cool on a rack.

Store in an airtight container till required.

To assemble

Spread a toast point generously with the potted meat and top with a teaspoon of redcurrant jelly.

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