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Calf's Chaldron Pudding

Sausages
Historic

Minced tripe with beef suet, marrow, herbs and spices, eggs and cream stuffed into sheep guts and boiled (WM 1658)


Original Receipt in WM 1658;

To make a Pudding of a Calves Chaldron.
Take your Chaldron after it is half boyled and cold, mince it as small as you can with half a pound of Beef Suet, or as much Marrow, season it with a little Onion, Parsley, Tyme, and the outmost rind of a piece of Lemon, all shred very small, Salt, beaten Nutmeg, Cloves and mace mixed together, with the yolks of four or five Eggs, and a little sweet Cream; then have ready the great Gutts of a Mutton scraped and washed very clean; let your Gutt have lain in white-wine and Salt halfe a day before you use it; when your meat is mixed and made up somewhat stiff put it into the Sheeps-gutt, and so boyl it, when it is boyled enough, serve it to the Table in the Gutt.



See: Tripe


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