Potted Meat - cooked meat preserved in a jar.
Poultry - any domesticated bird used for food; the USDA recognizes six kinds of poultry: chicken, duck, goose, guinea, pigeon and turkey.
Potted meat:
A meat that has been cooked and ground to a fine paste, lightly seasoned, and packed.
Poule: ...
This is called potted meat because rillettes are often covered with a layer of lard and stored for a period of time to age the mixture.
rillettes: a kind of potted meat, similar to pâté--but preserved with a layer of fat, like confit
rince-doigts: finger bowl
ris: sweetbreads (e.g., ris d'agneau, lamb sweetbreads; ris de veau, calf sweetbreads) ...
The exclusion of air, nowadays accomplished by hermetic sealing, is an old device, formerly practiced by pouring hot oil over potted meat or fish, by coating or mixing food with melted fat, as in pemmican, ...
(3) The term "deviled" referring to meat, fish, and cheese spreads, is somewhat different. Spiced potted meats have been popular for centuries. William Underwood introduced his famous deviled ham in 1867.
Rillette - A coarse, highly spiced spread made of meat or poultry and always served cold. This is called potted meat because rillettes are often covered with a layer of lard and stored for a period of time to age the mixture.
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Small custards, variously flavored. Potted Meat
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A meat that has been cooked and ground to a fine paste, lightly seasoned, and packed. Poultry ...
Jellied eels are a delicacy in the East End of London where they are eaten with mashed potatoes. Potted meats in aspic, (a gel made from gelatine and clarified meat broth) were a common way of serving meat off-cuts in the UK until the 1950s ...
 See also: Cheese, Butter, Vegetable, Cooking, Paste
  
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