Forcemeat of Calf’s Udder
From The encyclopædia of practical cookery, 1890
Serves 4
Used to give consistency to forcemeats.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 102. The excerpt below is the record exactly as published.
Forcemeat of Calf ’s Udder. — Take a Calf’s Udder, clean and boil it, let it get cold, put it into a mortar, and well pound it. Pass it through a fine hair sieve
Cook this with the app: pantry check, scaling, and the assistant.