Calfs-foot Pudding

Ingredients

• a calf's foot
• a penny roll
• a quarter of a pound of shred beef-suet
• four eggs
• a good tablespoonful of currants
• season with spice
• season with sugar
• a little orange-flower water
• a little Marsala
• the marrow of one bone

Method

1. 1

   Shred calf's foot, mix with grated bread soaked in cream, add suet, eggs, currants, spices, orange-flower water, Marsala, and marrow.

2. 2

   Put into caul, boil for two hours, serve with butter sauce.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Calfs-foot Pudding. Take a calf's foot, shred it very fine and mix half a penny roll with it, grated and scalded in half a pint of cream ; put to it a quarter of a pound of A L4 MODE, 15 shred beef-suet, four eggs, and a good tablespoon- ful of currants ; season with spice and sugar, a little orange-flower water, a little Marsala, and the marrow of one bone

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