Boiled Calf's Udder for French Forcemeats

Instructions

1. Put the udder into a stewpan with sufficient water to cover it;
2. let it stew gently till quite done, when take it out to cool.
3. Trim all the upper parts, cut it into small pieces, and pound well in a mortar, till it can be rubbed through a sieve.
4. 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.