To Make Calf’s-Foot Pudding

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take of Calves-Feet one Pound minced very fine, the Fat and the Brown to be taken out, Suet a Pound and half, pick off all the Skin, and shread it small, six Eggs, but half the Whites, beat them well, the Crumb of a Halfpenny Role grated, a Pound of Currants clean picked, and washed and rubbed in a Cloth, Milk, as much as will moisten it with the Eggs, a Handful of Flour, a little Salt, Nutmeg, and Sugar to season it to your Taste. Boil it nine Hours with your Meat; when it is done, lay it in your Dish, and pour melted Butter over it. It is very good with White Wine and Sugar in the Butter.