Calf’s Pluck Soup

Ingredients

• half of a Calf’s Pluck
• a chopped onion
• butter
• yolks of three eggs
• a small quantity of cream
• 1 teaspoonful of chopped parsley

Method

1. 1

   Boil half of the pluck in stock-broth, then chop.

2. 2

   Fry onion in butter until browned, add pluck, season, and evaporate moisture.

3. 3

   Beat egg yolks with cream, stir into the mixture until thick, then cool.

4. 4

   Roll out into squares, fill with forcemeat, and cut into ravioles.

5. 5

   Poach in salted water for 10 minutes, then serve in boiling broth.

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-Fluck Soup. — Put half of a Calf’s Pluck in a saucepan with some stock-broth and boil it; when cooked, drain and chop it. Pry a chopped onion in butter, and when nicely browned put in the Calf’s Pluck ; season it, and stir over the fire till the moisture has somewhat evaporated. Beat the yolks of three eggs with a small quantity of cream, pour them in with the pluck and onion, stir them over the fire till thick and on the point of boiling, then move to the side ; add 1 teaspoonful of chopped parsley

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