To dress Calf’s Chitterlings curiously

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
for the filling
for the kettle
for broiling
Instructions (7)
  1. Cut a calf's nut in slices of the length, and the thickness of a finger, together with some ham, bacon, and the white of chickens, cut after the same manner.
  2. Put the whole into a stew-pan, seasoned with salt, pepper, sweet herbs and spice.
  3. Take the guts cleansed, cut and divide them in parcels, and fill them with your slices.
  4. Lay at the bottom of a kettle some thin slices of bacon and veal, seasoned them with some pepper, salt, a bay leaf and an onion, and lay some bacon and veal over them.
  5. Pour in a pint of white wine.
  6. Let it stew softly, close covered, with fire over and under it, as the pot can, will allow of it.
  7. Broil the puddings on a sheet of white paper well buttered on the inside.
Original Text
To dress Calf’s Chitterlings curiously. CUT a calf’s nut in slices of the length, and the thickness of a finger, together with some ham, bacon, and the white of chickens, cut after the same manner; put the whole into a stew-pan, seasoned with salt, pepper, sweet herbs and spice, then take the guts cleansed, cut and divide them in parcels, and fill them with your slices; then lay at the bottom of a kettle some thin slices of bacon and veal, season them with some pepper, salt, a bay leaf and an onion, and lay some bacon and veal over them; then pour in a pint of white wine, and let it stew softly, close covered, with fire over and under it, as the pot can, will allow of it; then broil the puddings on a sheet of white paper well buttered on the inside.
Notes
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