PREPARATION OF CALF'S UDDER

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (1)
Instructions (9)
  1. Separate the udder from the meat by a knife.
  2. Bind the udder round with string in the shape of a sausage, so as to prevent it from falling to pieces on taking it out of the stockpot.
  3. Put the udder so tied up into the stockpot to boil.
  4. Allow the dressed udder time to cool and get firm, either on the ice or otherwise.
  5. Pare off the outside with a knife.
  6. Cut it into small pieces.
  7. Pound it in a mortar.
  8. Rub it through a wire sieve with a wooden spoon.
  9. Put it on a plate upon the ice to cool, in order that it may be quite firm when required for use.
Original Text
PREPARATION OF CALF'S UDDER. The udder is an elongated piece of fat-looking substance, attached to the inner part of a leg of veal. It is easily separated from the meat by a knife, and should then be bound round with string in the shape of a sausage, so as to prevent it from falling to pieces on taking it out of the stockpot; the udder so tied up is then put into the stockpot to boil. Having allowed the dressed udder time to cool and get firm, either on the ice or otherwise, pare off the outside with a knife, cut it into small pieces, and pound it in a mortar; then rub it through a wire sieve with a wooden spoon, and put it on a plate upon the ice to cool, in order that it may be quite firm when required for use.
Notes
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