Pottit Heid Recipe

This was a cheap stomach filler when money was tight and generally bought ready made from the butcher's shop

This potted meat recipe should be made into small individual moulds - pots. The ingredients are easily bought from most butchers in Scotland, though they will also sell a ready made potted meat which is even easier to buy and eat!

Potted Meat Ingredients

One piece of meaty shin bone, ie the beef hough that you should ask the butcher to crack.

One bay leaf, a wee pinch of cayenne, ground spice and salt and pepper.

Potted hough which is made, traditionally, from beef shin as hough is Scots for shin. There is potted heid which as the name suggest is potted heid of cow or sheep.

How To Make Potted Hough

Place the ingredients into a large pan and cover with water.

Bring to the boil and then simmer for about four to six hours.

Sieve the liquid into a separate pan and keep the bone, meat and gelatine in the original pan. Set aside to cool down and then skim off the fat from the surface.

Mince, shred or chop the mixture as finely as possible then return to the drained liquid,

ie the stock. Some chefs like to add more seasoning of salt and pepper at this stage of cooking potted hough. Boil for a further 15 mins.

Place into each mould and place in the fridge to chill.

Serve the potted hough with oatcakes, on hot toast or your favourite bread.

Other names for potted hough include potted heid, potted haugh and pottit heid. Heid is the Scots word for head and pottit heid means the head of the cow or sheep.

Similar process to English Braun made with a Pigs Head

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