Calf’s-Kidney Patties. — Take two Calf’s Kidneys and their
suet. Skin the suet and also the kidneys, and chop them both
very fine. Peel an apple, and chop it and a little candied
lemon-peel very fine, add it to the chopped kidney and suet,
together with a few well-washed and dried currants, some
sifted breadcrumbs, the yolks of four or five eggs boiled hard
and chopped fine, a little grated nutmeg, powdered cloves
and mace, and a little salt ; mix all these thoroughly, and
then stir into it some orange-flower water and a little rich
Calf — continued.
wine. Make some puff paste✪ Calf’s-Kidney Patties, line the bottom of a dish with
it, put in the minced kidney mixture, cover with more of
the paste, trim the edges, press them together, and bake in
a slow oven.
Calf’s-Kidney Pudding. — Remove the fat from a Calf’s Kidney,
and cut it in moderately thick slices ; season them with salt and
cayenne, and cover over with 1 table-spoonful each of minced
parsley and shallot. Line a basin or dome-shaped mould with
suet-pudding paste, and cover the bottom with fillet of beef cut
in thin slices ; put over this a few pieces of ham, also cut very
thin, and arrange the slices of kidney on them in layers with a
little kneaded butter between. Mask the top layer with
melted glaze✪ Calf’s-Kidney Pudding, cover over the top of the basin with a crust
of the paste, and close the edges all round. Tie the mould (or
basin) up in a cloth, put it into a saucepan of boiling water,
and boil over a quick fire for an-hour-and-a-quarter. When done,
turn it out on a dish, glaze with a paste-brush, and serve like
any other meat pudding.
Calf’s-Kidney Soup. — Cut a small onion in slices, and fry in a
little butter until slightly coloured. Chop a Calf’s Kidney in
small pieces, season with salt and pepper, put it in the pan
with the onions, and cook for a few minutes. Drain the kidney
from the fat, and put it in a soup-tureen to keep hot. In the
meantime have ready 3 pints of richly-flavoured stock, six
button mushrooms cooked in a little lemon-juice, and one or
two gherkins cut very small. Put the gherkins and mushrooms
in the tureen with the kidney. Make the stock quite hot,
remove it from the fire, and add the yolks of two eggs and
a little cream ; pour it over, and serve very hot. A little
cayenne✪ Calf’s Kidney Soup may also be added just before serving, if desired.
There are various methods of making kidney soup, but none
superior to this.
Calf’s Kidney Stewed in Wine. — Cut a Calf’s Kidney in
several pieces, remove the sinewy parts, and cut it in slices
of a moderate thickness. Put jib. of butter in a frying-pan
and melt it ; then put in the slices of kidney, season with salt
and pepper, and fry them over a brisk fire till the moisture
has evaporated. Put 2 table-spoonfuls of chopped shallot and
onions in a stewpan with a little butter, and fry them without
browning ; put twelve or eighteen mushrooms, a bunch of
parsley, and a clove of garlic in with the onions. Pour in
Fig. 313. Calf’s Kidneys Stewed in Wine. ✪ Calf’s Kidney Stewed in Wine
Page 87 · 5 recipe records on this page
Presented as published in 1890. 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
Calf’s-Kidney Patties. — Take two Calf’s Kidneys and their suet. Skin the suet and also the kidneys, and chop them both very fine. Peel an apple, and chop it and a little candied lemon-peel very fine, add it to the chopped kidney and suet, together with a few well-washed and dried currants, some sifted breadcrumbs, the yolks of four or five eggs boiled hard and chopped fine, a little grated nutmeg, powdered cloves and mace, and a little salt ; mix all these thoroughly, and then stir into it some orange-flower water and a little rich
Calf — continued.
wine. Make some puff paste, line the bottom of a dish with it, put in the minced kidney mixture, cover with more of the paste, trim the edges, press them together, and bake in a slow oven.
Calf’s-Kidney Pudding. — Remove the fat from a Calf’s Kidney, and cut it in moderately thick slices ; season them with salt and cayenne, and cover over with 1 table-spoonful each of minced parsley and shallot. Line a basin or dome-shaped mould with suet-pudding paste, and cover the bottom with fillet of beef cut in thin slices ; put over this a few pieces of ham, also cut very thin, and arrange the slices of kidney on them in layers with a little kneaded butter between. Mask the top layer with melted glaze, cover over the top of the basin with a crust of the paste, and close the edges all round. Tie the mould (or basin) up in a cloth, put it into a saucepan of boiling water, and boil over a quick fire for an-hour-and-a-quarter. When done, turn it out on a dish, glaze with a paste-brush, and serve like any other meat pudding.
Calf’s-Kidney Soup. — Cut a small onion in slices, and fry in a little butter until slightly coloured. Chop a Calf’s Kidney in small pieces, season with salt and pepper, put it in the pan with the onions, and cook for a few minutes. Drain the kidney from the fat, and put it in a soup-tureen to keep hot. In the meantime have ready 3 pints of richly-flavoured stock, six button mushrooms cooked in a little lemon-juice, and one or two gherkins cut very small. Put the gherkins and mushrooms in the tureen with the kidney. Make the stock quite hot, remove it from the fire, and add the yolks of two eggs and a little cream ; pour it over, and serve very hot. A little cayenne may also be added just before serving, if desired. There are various methods of making kidney soup, but none superior to this.
Calf’s Kidney Stewed in Wine. — Cut a Calf’s Kidney in several pieces, remove the sinewy parts, and cut it in slices of a moderate thickness. Put jib. of butter in a frying-pan and melt it ; then put in the slices of kidney, season with salt and pepper, and fry them over a brisk fire till the moisture has evaporated. Put 2 table-spoonfuls of chopped shallot and onions in a stewpan with a little butter, and fry them without browning ; put twelve or eighteen mushrooms, a bunch of parsley, and a clove of garlic in with the onions. Pour in
Fig. 313. Calf’s Kidneys Stewed in Wine.
Records on this page
Calf’s-Kidney PattiesCalf’s-Kidney PuddingCalf’s Kidney SoupCalf’s Kidney Stewed in WineCalf’s Kidneys Stewed in Wine