Udder, Calf's, for Forcemeat
Ingredients
Directions
Place the udder in a saucepan and cover it with broth or water.
Boil gently until thoroughly cooked.
Once cooled, trim away the upper parts.
Pound the remaining udder in a mortar until it can be passed through a sieve.
Use the pulp for making forcemeat, or substitute with butter.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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