Calf’s Chitterlings or Andouilles

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

for the chitterlings

some of the largest calf’s guts ↝ Caribou, liver, raw (Alaska Native) [American Indian/Alaska Native Foods]

for the stuffing

some bacon ↝ Beef, bacon, cooked [Bacon]
a calf’s udder
chaldron
fine spice pounded ↝ Spices, coriander seed [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
some salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
shallot cut small ↝ Shallots, raw [Vegetables and Vegetable Products]
about half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
four or five yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
some crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (15)

Cleanse the calf's guts and cut them in pieces proportionable to the length of the puddings you design to make.
Tie one end of these pieces.
Blanch and cut bacon, calf's udder, and chaldron into dice or slices.
Put the bacon, udder, and chaldron into a stew-pan.
Season with pounded fine spice, a bay-leaf, some salt, pepper, and small-cut shallot.
Pour about half a pint of cream into the pan.
Toss the mixture up.
Take off the pan and thicken your mixture with four or five yolks of eggs and some crumbs of bread.
Fill up your chitterlings with the stuffing.
Keep the filled chitterlings warm.
Tie the other ends with packthread.
Blanch and boil them like hog’s chitterlings.
Let them grow cold in their own liquor before you serve them up.
Boil them over a moderate fire.
Serve them up pretty hot.

Original Text

Calf’s Chitterlings or Andouilles.
TAKE some of the largest calf’s guts, cleanse them, cut them in pieces proportionable to the length of the puddings you design to make, and tie one end of these pieces; then take some bacon with a calf’s udder and chaldron blanched, and cut into dice or slices, put them into a stew-pan, and season with fine spice pounded, a bay-leaf, some salt, pepper and shallot cut small, and pour about half a pint of cream; toss it up, take off the pan and thicken your mixture with four or five yolks of eggs and some crumbs of bread, then fill up your chitterlings with the stuffing, keep it warm, tie the other ends with packthread, blanch and boil them like hog’s chitterlings, let them grow cold in their own liquor before you serve them up; boil them over a moderate fire, and serve them up pretty hot. These sort of andouilles, or puddings, must be made in summer, when hogs are seldom killed.

Notes

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