Chitterlings a la Pranpaise

Ingredients

• an equal quantity of calf’s pluck
• and pig’s paunch
• a small quantity of white wine
• a bunch of sweet herbs
• season highly with spices and salt

Method

1. 1

   Steep in water the calf’s pluck and pig’s paunch, wash well, and boil in plain water for two hours.

2. 2

   Cut into small pieces, mix with cooked fine herbs, season, and moisten with white wine.

3. 3

   Fill well-soaked pig’s intestines with the mixture, tie up, prick, and simmer in boiling water with salt, vegetables, and sweet herbs for two hours.

4. 4

   Drain, press until cold, and broil over a clear fire for half an hour, turning constantly.

5. 5

   Serve garnished with parsley.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 319. The excerpt below is the record exactly as published.

Chitterlings a la Pranpaise. — Steep in water an equal quantity of calf’s pluck and pig’s pauncli, wash them well, and boil them in plain water for two hours. When cooked, drain, refresh, and wipe them ; then cut them into small pieces, put them in a basin, add some cooked fine herbs, season highly with spices and salt, and moisten with a small quantity of white wine. Have ready some well-soaked and washed fat pig’s intestines, fill them with the above mixture, and tie up the Chitterlings in Vin. or 8in. lengths. Prick the Chitterlings, put them into a saucepan of boiling water, with some salt, vegetables, and a bunch of sweet herbs

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