Cookery for every household

Wash the kidney and liver well, dry them in a cloth, and cut them in small pieces, carefully removing all fat from the kidney. Cut the bacon also in small pieces, cook it a few minutes in a hot frying pan, and then lift it on to a plate. Mix the flour, spices, pepper, and salt together and coat the pieces of kidney and liver with this. Now fry them in the fat left from the bacon, adding a little dripping if there is not sufficient. When nicely browned, mix the meat with the bacon and let all cool. Meanwhile prepare some suet crust (Recipe 1441). Line a greased basin, large enough to hold the meat with this, fill up with the meat, add a little stock or water, and cover with a round of crust. (For fuller directions see previous recipe.) Cover the pudding with greased paper and steam steadily until thoroughly cooked. To serve, either turn the pudding out of the basin and pour a little hot gravy round, or serve in the basin with a folded serviette pinned round. Time to cook, at least 3 hours. Sufficient for 4 or 5 persons. 1469. Mutton Pudding 1J lbs. lean mutton. 3 sheep’s kidneys. 1 table-sp. chopped onion. 4 or 5 potatoes. 1 dessert-sp. chopped parsley. Salt, pepper. Suet crust. Any piece of lean mutton may be used for this, but a piece from the leg is best. Cut it in small pieces, removing the skin and most of the fat. Skin also the kidneys and cut them in pieces, removing the core from the centre. Mix the mutton and kidneys together and season them with the chopped onion, chopped parsley, pepper, and salt. Peel and parboil the potatoes and cut them in thin slices. Now line a greased pudding basin with suet crust, and follow directions given for Beef Steak and Kidney Pudding, filling with the meat and potatoes in layers and moistening with a little good stock. Steam or boil until thoroughly cooked, then turn out and serve with a little more stock or gravy poured round. Or, if preferred, the pudding may be served in the basin. Time to cook, 3 to 4 hours. Sufficient for 5 or 6 persons. Probable cost, 2s. 6 d. 1470. Partridge Pudding 2 partridges. Seasoning. £- lb. beef steak. Gravy. | lb. bacon. Suet crust. Draw and clean the partridges, and cut them up in small joints, removing the larger bones and as much of the skin as possible. Wipe the pieces well and wash the liver and heart, which may be used in the pudding. Cut the beef in small pieces and the bacon in strips. Put the bacon into a etewpan and when it is thoroughly hot put in the partridge and beef. Season with pepper, salt, and a little spice. Put the lid on the pan and allow the contents to cook by the side of the fire or in the oven until brown. The saucepan should be shaken occasionally to prevent the contents sticking. When ready, turn all on to a plate and set aside until cold. Then line a basin with suet crust, fill up with the above mixture, pour in a little stock or water, and finish as directed for Beef Steak Pudding (Recipe 1467). Steam or boil until thoroughly cooked. During this time the bones and trimmings of the game should be made into a little gravy to serve with the pudding. Note. — Any other small birds may be used in the same way, and veal may take the place of the beef. Time to cook, at least 4 hours. Sufficient for 5 or G persons. 1471. Veal and Kidney Pudding 1 lb. lean veal. 1 veal kidney.