Advertisement
Calf’s Chitterlings or Andouilles
- Difficulty
Easy
Published 1747
Method
Take some of the largest Calf’s Guts, cleanse them, cut them in Pieces proportionable to the Length of the Puddings you design to make, and tye one End of these Pieces, then take some Bacon, with a Calf’s Udder and Chaldron blanched, and cut into Dice or Slices, put them into a Stew-pan and season with fine Spice pounded, a Bay-Leaf,
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe