To dress Calf’s Chitterlings curiously

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Cut a Calf’s Nut in Slices of it’s Length, and the Thickness of a Finger, together with some Ham, Bacon, and the White of Chickens, cut after the lame Manner; put the Whole into a Stew-pan, sea-boned with Salt, Pepper, Sweet Herbs and Spice, then take the Guts cleansed, cut and divide them in Parcels, and fill them with your Slices; then lay in the Bottom of a Kettle or Pan some Slices of Bacon and Veal, season them with some Pepper, Salt, a Bay-Leaf and an Onion, and lay some Bacon and Veal over them then put in a Pint of White Wine, and let it stew softly, close covered, with Fire over and under it, if the Pot or Pan will allow of it; then broil the Puddings on a Sheet of white Paper well butter’d on the Inside.