Kidney Pudding. — Cut the hard core
out of the centre of an ox kidney, and divide
the meat into pieces an inch sc;[uare. Season
these with pepper and salt; and, if liked, add
an onion and two ounces of beef suet, finely
minced. Make some pastry, with three-quarters
of a pound of flour, half a pound of good drip-
ping, and as much water as is requiied. lioU.
it out, line a pudding-basin with it, and put in
the slices of meat. Poui' over them a tea-cupful
of cold water, place a cover of pastry on the
top, pinch the edges securely, tie the pudding
in a floured cloth, and plunge it into boiling
water. Boil quickly. Turn the pudding out
■when cooked enough, and serve very hot. Time,
two hours to boil. Probable cost. Is. Gd. Suf-
licient for four persons.
Kidney Pudding (another way).— This
pudding may also be made of mutton, veal, or
lamb. Make the pastry as dii-ected in the last
recipe. Line a pudding-basin with it, and
slice haK a dozen kidneys. Season them with
salt and cayenne, and sprinkle ovei* them a
dessert-spoonfiil of powdered herbs, of which
two-thirds should be parsley and one-third
thj-me. Put them in the basin, pour over them
two or three table-spoonfuls of good veal stock
and a glassful of light wine ; cover them with
the crust, pinch in the edges securely, tie the
pudding in a floured cloth, plunge it into boiling
water, and keep, it boUing quickly until it is
cooked enough. Serve as hot as possible. Time
to boil, two hours. Probable cost, 2s. Suf-
flcient for four or five persons.
Kidney, Rissoles of. — Take the remains
of an ox kidney ; cut some thin slices from
it, weigh them, and to half a pound of kidney
put half a pound of lean boiled ham. Mince
the meat veiy finely, season with pepper and
salt, ai-d moisten it with the yolk of an egg
well beaten. EoU out half a pound of the
trimmings of puff paste to the thickness of the
eighth of an inch. Divide the mince into small
balls, roil each one in paste, and fry them in
hot fat till they are brightly bro^\^led. Serve
as hot as possible, and garnish with parsley.
Time, three or foirr minutes to fry. Probable
cost, Is. 6d. Sufficient for four or five persons.
Kidney Soup. — Cut an ox kidney into
thin slices. Season these with salt and pepper,
dredge a little flour over them, and frj- them in
butter until they are nicely browned. Pour
over them as much boiling water as will cover
them, and simmer gently for an hour. Take
out the kidney, cut it into small pieces, and re-
turn it to the saucepan, together with two quarts
of stock, two turnips, two carrots, one onion,
three sticks of celerj-, all cut small, and a small
bunch of savoury herbs. Simmer slowly for an
hour and a half, then take out the herbs ; add a
table-spoonful of mushroom ketchup, and a
little salt and pepper, if required, and thicken
the soup with a lump of butter rolled in flour.
Probable cost. Is. 6d. per quart. Sufficient for
half a dozen persons.
Kidney Toast. — Pound a cold veal kid-
ney, ^\ith the fat which surrounds it, in a mortar.
✪ Kidneys a la Tartare
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Kidney Pudding. — Cut the hard core
out of the centre of an ox kidney, and divide
the meat into pieces an inch sc;[uare. Season
these with pepper and salt; and, if liked, add
an onion and two ounces of beef suet, finely
minced. Make some pastry, with three-quarters
of a pound of flour, half a pound of good drip-
ping, and as much water as is requiied. lioU.
it out, line a pudding-basin with it, and put in
the slices of meat. Poui' over them a tea-cupful
of cold water, place a cover of pastry on the
top, pinch the edges securely, tie the pudding
in a floured cloth, and plunge it into boiling
water. Boil quickly. Turn the pudding out
■when cooked enough, and serve very hot. Time,
two hours to boil. Probable cost. Is. Gd. Suf-
licient for four persons.
Kidney Pudding (another way).— This
pudding may also be made of mutton, veal, or
lamb. Make the pastry as dii-ected in the last
recipe. Line a pudding-basin with it, and
slice haK a dozen kidneys. Season them with
salt and cayenne, and sprinkle ovei* them a
dessert-spoonfiil of powdered herbs, of which
two-thirds should be parsley and one-third
thj-me. Put them in the basin, pour over them
two or three table-spoonfuls of good veal stock
and a glassful of light wine ; cover them with
the crust, pinch in the edges securely, tie the
pudding in a floured cloth, plunge it into boiling
water, and keep, it boUing quickly until it is
cooked enough. Serve as hot as possible. Time
to boil, two hours. Probable cost, 2s. Suf-
flcient for four or five persons.
Kidney, Rissoles of. — Take the remains
of an ox kidney ; cut some thin slices from
it, weigh them, and to half a pound of kidney
put half a pound of lean boiled ham. Mince
the meat veiy finely, season with pepper and
salt, ai-d moisten it with the yolk of an egg
well beaten. EoU out half a pound of the
trimmings of puff paste to the thickness of the
eighth of an inch. Divide the mince into small
balls, roil each one in paste, and fry them in
hot fat till they are brightly bro^\^led. Serve
as hot as possible, and garnish with parsley.
Time, three or foirr minutes to fry. Probable
cost, Is. 6d. Sufficient for four or five persons.
Kidney Soup. — Cut an ox kidney into
thin slices. Season these with salt and pepper,
dredge a little flour over them, and frj- them in
butter until they are nicely browned. Pour
over them as much boiling water as will cover
them, and simmer gently for an hour. Take
out the kidney, cut it into small pieces, and re-
turn it to the saucepan, together with two quarts
of stock, two turnips, two carrots, one onion,
three sticks of celerj-, all cut small, and a small
bunch of savoury herbs. Simmer slowly for an
hour and a half, then take out the herbs ; add a
table-spoonful of mushroom ketchup, and a
little salt and pepper, if required, and thicken
the soup with a lump of butter rolled in flour.
Probable cost. Is. 6d. per quart. Sufficient for
half a dozen persons.
Kidney Toast. — Pound a cold veal kid-
ney, ^\ith the fat which surrounds it, in a mortar.