Calves-foot Pudding

Chopped, cooked, calves-foot meat with suet, bread, fruit and egg, baked (Walsh 1859, etc)

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Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Calves-foot Pudding.
937. Boil two calves feet till tender, then chop very fine and mix with the same weight of suet, grated bread, currants and sugar, an apple, a small nutmeg, and six well-beaten eggs. Bake in an oven till done

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