Saturday, June 20, 2009
Spam, 1852 edition
Put the venison into a pan, and pour red wine over it, and cover it with a pound of butter, put a paste over the pan, set it in the oven to bake. When done take the meat out of the gravy, beat it well with the butter that has risen to the top, add more if necessary, season with pepper, salt, and mace pounded, put into pots, set them in the oven for a few minutes, take them out; when cold cover with clarified butter.
--From The Illustrated London Cookery Book--
To preserve meat, you'd cook it, mash it up with fat and spices, and then cover it with clarified butter. There were many recipes for 'potted meats' as they were called and even suggestions on how to deal with meat that didn't smell good any more. Potted meat is still made today.