Calf's Feet Pudding

Ingredients

• Clean two Calf’s Feet
• put them in a saucepan of water
• some chopped beef-suet
• grated breadcrumbs
• well-washed currants
• a peeled and chopped apple
• a small grated nutmeg
• six well-beaten eggs

Method

1. 1

   Boil the Calf's Feet until tender, then pick the meat off the bones and chop finely.

2. 2

   Mix with chopped beef-suet, grated breadcrumbs, currants, apple, nutmeg, and bind with beaten eggs.

3. 3

   Turn into a baking dish and bake in a moderate oven.

4. 4

   Serve hot or cold.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 74. The excerpt below is the record exactly as published.

Calf’s-Feet Pudding1. — Clean two Calf’s Feet, put them in a saucepan of water and boil till tender. When ready, pick the meat off the bones, and chop it very finely. Mix in equal quan- tities with the chopped meat, some chopped beef-suet, grated breadcrumbs, and well-washed currants ; add a peeled and chopped apple, and a small grated nutmeg. Bind all the ingre- dients together with six well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.