[Sca-cooks] Udder was oxtail

[James Prescott]

Ouverture has two recipes involving udder.  The recipes just say 'cooked'.
Larousse Gastronomique suggests blanched then braised, though they could
have simply been boiled.  One of the two recipes then calls for the already-
cooked udder to be wrapped within a caul and roasted on a spit, with a recipe
title of "Roasted cow's udder".


Thorvald



At 12:51 PM -0800 2/2/11, Donna Green wrote:
>>  > Among Rumpolt's 2000 recipes are 7 for
>>  > Udder, I think it was a delicacy.
>>  > Ranvaig
>
>  Really, my local carnaceria sells udder. How did Rumpolt cook them?
>
>  Juana Isabella
>  West