Boiled Calf's Udder is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic French-inspired ingredient of calf's udder that's boiled until tender and pureed to a paste and which is typically used for making quenelles. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Calf's Udder.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
Boiled Calf's Udder for French Forcemeats.
421. Put the udder into a stewpan with sufficient water to cover it; let it stew gently till quite done, when take it out to cool. Trim all the upper parts, cut it into small pieces, and pound well in a mortar, till it can be rubbed through a sieve. That portion which passes through the strainer is one of the three ingredients of which French forcemeats are generally composed; but many cooks substitute butter for this, being a less troublesome and more expeditious mode of preparation.
Modern Redaction
A boiled calf's udder is one of the key ingredients in traditional French forcemeat quenelles. However, this is a rare ingredient these days and not so easy to source. Fortunately butter can be substituted for calf udder paste.
Ingredients:
1 calf udder
Method:
Wash the udder then place in a pan and pour over enough water to cover. Bring to a simmer, cover and cook gently for about 2 hours, or until the udder is completely tender. Remove from the liquid, trim all the upper parts then cut into small pieces and either pound in a mortar or purée in a blender.
Rub the udder paste through a fine-meshed sieve and use the paste that is forced through as a component of traditional French forcemeats and quenelles.
