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 Udder is salted and boiled to be sliced as a cold meat, or roasted. Samuel Pepys diary has; “Mr. Creed and I to the Leg in King Street, where he and I, and my Will had a good udder to dinner.” That other great diarist, Parson James Woodforde, was of a slightly different opinion – his entry for February 17th, 1763 has; “I dined at the Chaplain’s table with Pickering and Waring, upon a roasted Tongue and Udder… N.B. I shall not dine on a roasted Tongue and Udder again soon”.  Original Receipt from ‘Countrey Contentments, or, The English Hus-wife‘ by Gervase Markham, 1615 (Markham 1615)To roast a Cows Udder Take a Cows Udder, and first boyl it well: then stick it thick all over with Cloves: then when it is cold spit it, and lay it on the fire, and and apply it very well with basting of sweet Butter, and when it is sufficiently roasted and brown, then dredg it, and draw it from the fire, take Venegar and Butter, and put it on a chafing dish and coals; and boyl it with white bread crum, till it be thick: then put to it good store Sugar and of Cinnamon, and putting it into a clean dish, lay the Cows Udder therein, and trim the sides of the dish with Sugar, and so serve it up.  |
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