How Do You Spell POTTED MEATS?

Pronunciation: [pˈɒtɪd mˈiːts] (IPA)

The spelling of the word "potted meats" is based on its pronunciation. In IPA phonetic transcription, it is represented as /ˈpɒtɪd miːts/ which indicates that the word is pronounced with a short 'o' sound in the first syllable followed by a long 'ee' sound in the second syllable. The final 's' in "meats" is pronounced as a voiceless sound. "Potted meats" refers to prepared meat products that are cooked and preserved in pots or jars, and is commonly used as a spread on bread or crackers.

POTTED MEATS Meaning and Definition

1. Potted meats refer to a type of preserved meat that has been finely ground, seasoned, and cooked before being tightly packed into a container, typically a small jar or can. This traditional food preservation method involves covering the cooked meat, often chicken, beef, or game birds, with a layer of fat or gelatin to seal it from air and bacteria, helping extend its shelf life.

   Historically, potted meats were popular in Western cuisine, particularly during the Victorian era. The term "potted" comes from the process of placing the cooked meat into a pot or jar along with flavorful herbs, spices, and sometimes alcohol, before it is sealed with the protective layer of fat or gelatin. This process helped to ensure that the meat remained edible for longer periods without refrigeration.

   Potted meats are typically served cold or at room temperature, where the meat has a smooth and spreadable consistency due to the grinding and cooking process. They are often enjoyed as a savory spread on bread, crackers, or toast, either as a standalone dish or as part of a larger meal. The flavors of potted meats can vary depending on the specific seasonings used, ranging from delicate herbs to more robust spices.

   While potted meats may have been more prevalent in the past, they can still be found today in some traditional or gourmet food establishments, offering a taste of culinary history and a unique way to enjoy preserved meats.

2. Meats preserved by being parboiled, or by others processes, and then placed in vessels, from which means is taken carefully to exclude the air.

   Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.

Common Misspellings for POTTED MEATS

• ootted meats
• lotted meats
• -otted meats
• 0otted meats
• pitted meats
• pktted meats
• pltted meats
• pptted meats
• p0tted meats
• p9tted meats
• ported meats
• pofted meats
• pogted meats
• poyted meats
• po6ted meats
• po5ted meats
• potred meats
• potfed meats
• potged meats
• potyed meats

Etymology of POTTED MEATS

The word "potted meats" originated from the practice of potting, which dates back to medieval times. In this context, "potted" refers to the process of preserving meat by placing it in a pot or jar and sealing it with fat to create an airtight seal. This method ensured that the meat stayed fresh for an extended period.

The word "meats" in "potted meats" refers to the variety of meats that were potted, such as game, poultry, or fish. It is worth noting that in earlier times, the term "meat" was used more broadly to encompass any type of solid food, unlike its current usage, which typically refers to animal flesh.

The practice of potting meats became particularly popular in Britain during the 17th and 18th centuries. Potted meats were often a delicacy, enjoyed by the upper classes.