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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 'The Compleat Cook' by 'WM', 1658 (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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