Chaudron Fritters

Ingredients

• a Calf’s Chitterlings
• 1 pint of mutton-broth
• the juice of one orange
• the juice of one lemon
• the beaten yolks of two eggs
• a seasoning of grated nutmeg, pounded cloves, mace, salt, finely-minced onion, parsley, and tarragon

Method

1. 1

   Boil chitterlings until partially cooked, drain and cool, cut into pieces.

2. 2

   Prepare broth with orange and lemon juice, season, and stir in beaten egg yolks.

3. 3

   Coat chitterlings in seasonings, fry in butter, and serve with sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 67. The excerpt below is the record exactly as published.

Chaudron Fritters. — (1) Put a Calf’s Chitterlings in a sauce- pan, with sufficient water to cover them, and boil until par- tially cooked. Drain the Chitterlings, leave them until cold, then cut into small pieces. Mix together a seasoning of grated nutmeg, pounded cloves, mace, salt, finely-minced onion, parsley, and tarragon. Put 1 pint of mutton-broth in a saucepan, squeeze in the juice of one orange and one lemon, and season it with a small quantity of grated nut- meg ; place it over the fire until boiling, then move it to the side and stir in quickly the beaten yolks of two eggs

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