(2) Stew on the hot stove for three minutes three minced
sheep’s, lamb’s, or pig’s Kidneys, together with ^ pint of
Madeira sauce. Make a plain omelet with twelve eggs, as
described under Omelets, put the Kidneys in the centre,
fold the omelet over, and turn it on to a hot dish. Poui-
more sauce round, and serve.
(3) Chop a Kidney up very small, and fry it in a little
butter together with a small quantity of minced shallot,
parsley, and salt and pepper to taste. Beat up the yolks of
three eggs, and add the Kidney mixture. Put ljoz. of butter
in an omelet-pan, and when it is quite hot beat the whites
of three eggs lightly, add them to the beaten yolks, &c., and
pour them in. Stir for two or three minutes, then serve.
Kidney Pie. — Chop three Kidneys very finely together with
their fat, and mix with them a moderate quantity of finely-
Kidneys —continued.
chopped sweet herbs and a little chopped celery ; season with
grated nutmeg, pounded cloves and mace, and salt and pepper
to taste, adding the chopped yolks of four hax-d-boiled eggs,
and 1 scant bx-eakfast-cupful of grated breadcrumbs. Butter
a pie-dish, line it with puff paste, put in the above mixture,
moisten with 1 or 2 table-spooxxfuls of slxerx-y✪ Kidney Pie, and cover
the pie with a flat layer of pxxff paste ; trim off evenly round
the edges, moisten, and press them together. Make a slight
incision in the top of the pie, and bake in a moderate oven.
When the pie is cooked, stand the pie-dish oxx a flat dish,
and serve while hot.
Kidney Pudding. — (1) Split and soak a large Kidney. Make
a common suet crust, roll it oxxt, and line a basin with soxxxe
of it. Cut the Kidney in pieces, put it in, pour in a small
quantity of water✪ Kidney Pudding, cover with another piece of the crust,
pinch the edges together, tie a floured cloth over, and boil
for three or four hours.
(2) Butter a pie-dish, and lay the Kidneys in it ; put 1
teacupful of flour in a basin with 1 table-spoonful each of
finely-chopped onion and chopped parsley, and 1 teaspoonful
each of sugar and grated lemon-peel ; stir in gx-adually 1 pint
of milk and three well-beaten eggs, add 2 scant teacupfuls
of vinegar, season to taste with salt, pepper, and grated
xxxxtmeg, using only a small quantity of this latter ingredient,
pour the butter over the Kidneys, pxxt the pudding into a
qxxick oven, and bake for an-hour-and-a-half. When the
batter is fix-m a little butter should be put on the top. Take
the pudding oxxt of the oveix when cooked, and serve while
very hot.
Kidney Sautes. — Skin some Kidneys, wash well, and dry ;
cut them up into round slices, and sprinkle with salt and
pepper. Pxxt 1 table-spoonful of butter axxd half that qxxantity
of flour into a frying-pan, and wlxeix it is hot place in the
Fix;. 1000. Kidney Sautes.
Kidneys, stir for two minutes, add 1 gill of water or stock,
and boil it up, mixing in 1 teaspoonful of lenxon-juice. Pile
4 table-spoonfuls of mashed potatoes on a plate, arrange
the slices of Kidney round the potatoes, and pour over
and round the potatoes the gravy, which should be very
thick, and garnish the dish with small pieces of toast (see
Fig. 1000).
Page 187 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Stew on the hot stove for three minutes three minced sheep's, lamb's, or pig's Kidneys, together with 1/2 pint of Madeira sauce. Make a plain omelet with twelve eggs, as described under Omelets, put the Kidneys in the centre, fold the omelet over, and turn it on to a hot dish. Pour more sauce round, and serve.
(3) Chop a Kidney up very small, and fry it in a little butter together with a small quantity of minced shallot, parsley, and salt and pepper to taste. Beat up the yolks of three eggs, and add the Kidney mixture. Put ljoz. of butter in an omelet-pan, and when it is quite hot beat the whites of three eggs lightly, add them to the beaten yolks, &c., and pour them in. Stir for two or three minutes, then serve.
Kidney Pie. — Chop three Kidneys very finely together with their fat, and mix with them a moderate quantity of finely-
Kidneys —continued.
chopped sweet herbs and a little chopped celery ; season with grated nutmeg, pounded cloves and mace, and salt and pepper to taste, adding the chopped yolks of four hard-boiled eggs, and 1 scant breakfast-cupful of grated breadcrumbs. Butter a pie-dish, line it with puff paste, put in the above mixture, moisten with 1 or 2 table-spoonfuls of sherry, and cover the pie with a flat layer of puff paste ; trim off evenly round the edges, moisten, and press them together. Make a slight incision in the top of the pie, and bake in a moderate oven. When the pie is cooked, stand the pie-dish oxx a flat dish, and serve while hot.
Kidney Pudding. — (1) Split and soak a large Kidney. Make a common suet crust, roll it out, and line a basin with some of it. Cut the Kidney in pieces, put it in, pour in a small quantity of water, cover with another piece of the crust, pinch the edges together, tie a floured cloth over, and boil for three or four hours.
(2) Butter a pie-dish, and lay the Kidneys in it ; put 1 teacupful of flour in a basin with 1 table-spoonful each of finely-chopped onion and chopped parsley, and 1 teaspoonful each of sugar and grated lemon-peel ; stir in gradually 1 pint of milk and three well-beaten eggs, add 2 scant teacupfuls of vinegar, season to taste with salt, pepper, and grated nutmeg, using only a small quantity of this latter ingredient, pour the butter over the Kidneys, put the pudding into a quick oven, and bake for an hour and a half. When the batter is firm a little butter should be put on the top. Take the pudding out of the oven when cooked, and serve while very hot.
Kidney Sautes. — Skin some Kidneys, wash well, and dry ; cut them up into round slices, and sprinkle with salt and pepper. Put 1 table-spoonful of butter and half that quantity of flour into a frying-pan, and when it is hot place in the
Fix;. 1000. Kidney Sautes.
Kidneys, stir for two minutes, add 1 gill of water or stock, and boil it up, mixing in 1 teaspoonful of lenxon-juice. Pile 4 table-spoonfuls of mashed potatoes on a plate, arrange the slices of Kidney round the potatoes, and pour over and round the potatoes the gravy, which should be very thick, and garnish the dish with small pieces of toast (see Fig. 1000).
Records on this page
Kidney PieKidney Pudding