Calf’s Pluck

Ingredients

• 1 table-spoonful of vinegar
• the pulp of two lemons
• one onion stuck with three cloves
• |lb. of finely-chopped beef-suet
• 1 table-spoonful of flour
• a small quantity of salt

Method

1. 1

   Soak the pluck in cold water for 5-6 hours.

2. 2

   Drain and boil with vinegar.

3. 3

   Scrape and rinse, then add lemon pulp, onion with cloves, and beef-suet.

4. 4

   Mix salt with flour and cold water, stir into the mixture, and boil for 2.5 hours.

5. 5

   Drain, sponge, and serve with white sauce mixed with vinegar and herbs.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 100. The excerpt below is the record exactly as published.

Calf’s Pluck and steep it in cold water for five or six hours. Drain the pluck, put it into a saucepan with more water and 1 table-spoonful of vinegar, and let the liquid boil. Again drain the pluck, carefully scrape it in all the folds, rinse it well, then put it back into the stewpan with the pulp of two lemons, freed of peel and pips, one onion stuck with three cloves, and |lb. of finely-chopped beef-suet. Mix a small quantity of salt with 1 table-spoonful of flour

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