Victoria Pudding

Ingredients

• Procure for this half a calf’s head
• four ounces of clarified beef dripping
• one pound of gravy beef
• one pound of veal stock-meat
• six ounces of chopped lean uncooked bacon
• the same weight of onion finely minced
• the same weight of celery
• moisten with two quarts of common stock
• half an ounce of salt
• a dozen peppercorns
• a good bunch of mixed herbs
• four ounces each of turnip
• four ounces each of carrot

Method

1. 1

   Bone the calf's head, soak the brain, blanch the turtle, fry beef, bacon, onion, and celery, moisten with stock, add calf's head and vegetables, boil, then simmer for three hours.

2. 2

   Strain broth, clarify, and serve with gelatinous head pieces.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 42. The excerpt below is the record exactly as published.

Victoria pudding.” Ramequins. Procure for this half a calf’s head. Bone it, break up the bones, keeping the meat intact, and putting the brain to soak in cold water. Blanch the \imk turtle for ten minutes in boiling water, then drain and cool it. Choose a small stock- pot, put four ounces of clarified beef dripping into it, one pound of gravy beef and one pound of veal stock-meat cut into squares, six ounces of chopped lean uncooked bacon, the same weight of onion finely minced, and one of celery, fry till taking colour, then moisten with two quarts of common stock, adding half an ounce of salt, a dozen peppercorns, and a good bunch of mixed herbs — marjoram, thyme, and basil. Bring slowly to the boil, skimming carefully, and then put in the calf’s head, the bones slightly browned meanwhile in the oven, and four ounces each of turnip

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