CALF'S FOOT PUDDING

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 180 min Total: 180 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

a gang of calf's feet
the crumb of a penny loaf
a pound of beef suet shred very small ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pound of currants well cleansed ↝ Currants, european black, raw [Fruits and Fruit Juices]
four ounces of citron cut small
two ounces of candied orange cut like straws ↝ Orange, raw [Citrus fruits]
a large nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a large glass of brandy ↝ Brandy [Liquor and cocktails]

Instructions (7)

Boil a gang of calf's feet, take the meat from the bones, and chop it exceeding fine.
Put to it the crumb of a penny loaf, a pound of beef suet shred very small, half a pint of cream, eight eggs, a pound of currants well cleansed, four ounces of citron cut small, two ounces of candied orange cut like straws, a large nutmeg grated, and a large glass of brandy.
Mix them all very well together.
Butter your cloth, and dust it with flour, tie it close up.
Boil it three hours.
When you take the pudding up, it is best to put it in a bowl that will just hold it, and let it stand a quarter of an hour before you turn it out.
Lay your dish upon the top of the basin, and turn it upside down.

Original Text

CALF'S FOOT PUDDING.

BOIL a gang of calf's feet, take the meat from the bones, and chop it exceeding fine, put to it the crumb of a penny loaf, a pound of beef suet shred very small, half a pint of cream, eight eggs, a pound of currants well cleansed, four ounces of citron cut small, two ounces of candied orange cut like straws, a large nutmeg grated, and a large glass of brandy, mix them all very well together, butter your cloth, and dust it with flour, tie it close up, boil it three hours; when you take the pudding up, it is best to put it in a bowl that will just hold it, and let it stand a quarter of an hour before you turn it out, lay your dish upon the top of the basin, and turn it upside down.

Notes

—