Home › The Principles of Cookery › Udder, Calf's, for Forcemeat

Udder, Calf's, for Forcemeat

Put the udder into a saucepan with as much broth or water as will cover it. Let it boil gently till it is thoroughly done. When cold trim away the upper parts, and pound the rest in a mortar till it can be passed through a sieve. The pulp will then be ready for putting into forcemeat. Butter may always be substituted for udder in making forcemeat.