Udder (food)

Teteun with vinegar sauce, a cow udder preparation from the Aosta Valley

The udder of mammals, especially cows , is edible and is one of the innards . In Great Britain it is called elder in the kitchen , in France it is called tetine de veau . Well-known cookbooks used to contain recipes for preparing cow udders . In La Varenne (1654) and Hannah Glasse (1747), the preparation is explained by filled udders, even Auguste Escoffier mentioned such a court.

Alan Eaton Davidson writes about the cow udder in the “Oxford Companion to Food”: “Freed from teats and skin, raw udders look like large pink amorphous bubbles . Any remaining milk must be removed as it would otherwise spoil the taste. After that, it must be simmered for about six hours until it is tender. The final step is to arrange it so that it looks good. The finished product smells slightly of tongue and has something of the same soft consistency, but is tougher. "

In parts of Germany, it was used as a schnitzel-like pan dish (also known as Kuheuterschnitzel ). The cow udder is boiled in pieces the size of a schnitzel and then breaded, seasoned and fried. In Germany until the post-war period it was regarded as a cheap substitute for schnitzel; in the GDR (especially in Mecklenburg ) it was eaten until the late 20th century. In Berlin, it is served as a Berliner Schnitzel with a mustard or horseradish sauce.

Elsewhere today, cow udder schnitzel is rarely prepared as a specialty, the udders are usually used for residual meat. In Franconia , the Franconian Schnickerli made from boiled udder is a local specialty.

One of the favorite dishes of the Roman emperor Hadrian is said to have been a dish made from saueuter, pheasant , peacock and ham. The recipe for this is said to go back to Apicius .

Individual evidence

^ ^A ^b Alan Davidson, The Oxford Companion to Food, 2nd. ed. 2006, article Udder , p. 818 f.
^ Alan Davidson, The Oxford Companion to Food, 2nd. ed. 2006, article Udder , p. 818 f. Original quote: "Devoid of teats and skin, raw elder looks like a large, pink, amorphous blob. It has to be drained of any remaining milk which would otherwise taint the flavor, after which it has to be simmered for six hours or so until tender. The final step is to 'dress' it so that it looks good. The finished product smells faintly of tongue and has something of the same softness, but is chewier. "
^ Barbara Otzen, Hans Otzen: GDR kitchen. Komet Verlag, Cologne. ISBN 3-89836-350-3 .

[oxford-1] A ^b Alan Davidson, The Oxford Companion to Food, 2nd. ed. 2006, article Udder , p. 818 f.

[2] Alan Davidson, The Oxford Companion to Food, 2nd. ed. 2006, article Udder , p. 818 f. Original quote: "Devoid of teats and skin, raw elder looks like a large, pink, amorphous blob. It has to be drained of any remaining milk which would otherwise taint the flavor, after which it has to be simmered for six hours or so until tender. The final step is to 'dress' it so that it looks good. The finished product smells faintly of tongue and has something of the same softness, but is chewier. "

[3] Barbara Otzen, Hans Otzen: GDR kitchen. Komet Verlag, Cologne. ISBN 3-89836-350-3 .