Calfs-foot Pudding

Ingredients

• a calf’s foot
• half a penny roll
• half a pint of cream
• 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

   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 shred beef-suet, four eggs, and a good tablespoonful of currants; season with spice and sugar, a little orange-flower water, a little Marsala, and the marrow of one bone; then put it into a veal caul being washed over with the egg-batter; then wet a cloth and put it in and tie it closely.

2. 2

   When the water boils put it in and boil for two hours, turn it into a dish, and stick on it sliced almonds and citron.

3. 3

   Serve a butter sauce with it, flavoured with orange brandy.

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 J LA MODE. IS 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.