Calf's-Foot Pudding

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 540 min Total: 540 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
for serving
Instructions (9)
  1. Mince very fine a pound of calves-feet, first taking out the fat and brown.
  2. Take a pound and a half of suet, pick off all the skin, and shred it small.
  3. Beat well six eggs, using all the yolks and half the whites.
  4. Add the crumb of a half-penny roll grated, a pound of currants clean picked and washed, and rubbed in a cloth.
  5. Add as much milk as will moisten it with the eggs, a handful of flour, and a little salt, nutmeg, and sugar, to season it to your taste.
  6. Boil it nine hours.
  7. Take it up and lay it in your dish.
  8. Pour melted butter over it.
  9. If you put white wine and sugar into the butter, it will be a pleasing addition.
Original Text
Calf's-Foot Pudding. MINCE very fine a pound of calves-feet, first taking out the fat and brown. Then take a pound and a half of suet, pick off all the skin, and shred it small. Take six eggs, all the yolks, and but half the whites, and beat them well. Then take the crumb of a half-penny roll grated, a pound of currants clean picked and washed, and rubbed in a cloth, as much milk as will moisten it with the eggs, a handful of flour, and a little salt, nutmeg, and sugar, to season it to your taste. Boil it nine hours; then take it up, lay it in your dish, and pour melted butter over it. If you put white wine and sugar into the butter, it will be a pleasing addition.
Notes
—