Veal Udder

Veal Udder is the fatty part covering a kernel of veal; remove it entirely, tie it up and cook in plenty of white broth; when done take it out, pull off the string and press it lightly under a weight. Pare and cut it either into strips, squares or bands, etc. It is used in forcemeats instead of butter, pass it twice through the machine, pound well and then pass through a sieve. The way to keep it is to leave it covered in a cool place or else cover over entirely with salt.