Calf’s-Kidney Patties

Ingredients

• two Calf’s Kidneys
• their suet
• an apple
• a little candied lemon-peel
• a few well-washed and dried currants
• some sifted breadcrumbs
• the yolks of four or five eggs
• a little grated nutmeg
• powdered cloves
• mace
• a little salt
• some orange-flower water
• a little rich wine
• some puff paste

Method

1. 1

   Chop kidneys and suet finely.

2. 2

   Chop apple and candied lemon-peel finely, and mix with kidneys and suet.

3. 3

   Add currants, breadcrumbs, egg yolks, nutmeg, cloves, mace, and salt.

4. 4

   Stir in orange-flower water and wine.

5. 5

   Line a dish with puff paste, fill with mixture, cover, trim edges, and bake in a slow oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 87. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.