Calf’s Kidney Pie

Ingredients

• four veal kidneys
• half its bulk in fat
• 2 ozs. of finely minced ham
• the hard-boiled yolks of six eggs
• a quarter of a pint of veal stock

Method

1. 1

   Cut kidneys into slices, season with salt, cayenne, and mace.

2. 2

   Layer kidney, minced ham, and calf's foot in a pie-dish.

3. 3

   Top with hard-boiled yolks and pour veal stock over.

4. 4

   Line and cover the dish with crust, then bake in a moderate oven for 1.5 to 2 hours.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 439. The excerpt below is the record exactly as published.

Calf’s Kidney Pie and Y\ lb. of beef suet cut in small pieces, one table-spoonful of salt, six whole peppers, four cloves, two bay- leaves, a bouquet of six sprigs of pars- ley, two branches of celery, one small branch of thyme, two sliced carrots, and four ordinary-sized onions. Put the covered saucepan over a hot fire until boiling ; then moderate the fire, uncover a little, and cook two hours. Remove the head from the saucepan, take away the napkin, carve the head in two, remove the eyes and all the bones. Remove the skin from the tongue and cut it in two pieces, length- wise ; put each half tongue alongside of the head. Two hard-boiled eggs cut in squares and a few sprigs of pars- ley tastefully placed give the desired effect of making up a very appetizing dish. The brains have been put in lukewarm water in order to remove every bit of the skins, then left in cold water. Cook them by themselves in a small saucepan in some of the broth of the head for eighteen minutes. The broth must be boiling when the brains are put in. The sauce vinaigrette con- sists of two yolks of hard-boiled eggs, chopped and passed through a sieve, one teaspoonful of shallot, chopped and also passed through the sieve, one- half table-spoonful of chopped pickles, one table-spoonful of chopped parsley, one teaspoonful of dry mustard di- luted in one table-spoonful of cold water, two table-spoonfuls of tarragon vinegar, four table-spoonfuls of olive oil, one teaspoonful of salt, two pinches of pepper. Put all these ingredients into a bowl and mix thoroughly, using a silver spoon, for three minutes. Serve in a sauce-boat. The broth from the calf’s head will make a very good and inexpensive soup. Put into a saucepan one table-spoonful of flour and one table-spoonful of butter ; cook four minutes, stirring all the time. Strain two quarts of the broth, pour slowly over, add three table-spoonfuls of the calf’s head cut in small squares. Any piece left over will serve the pur- pose. Add also three hard - boiled eggs, chopped fine, two gills of sherry or Madeira, and a quarter of a lemon. cut thin. Let cook slowly thirty min- utes, and serve hot. Calf’s Kidneys with Mushrooms and Madeira Sauce. — Thirteen minutes of cooking from start to finish is suf- ficient for this dish. The ingredients are three veal kidneys, Vz lb. of mush- rooms, one and a half gills of con- somme, three table-spoonfuls of Ma- deira, one table - spoonful of butter, one coffee-spoonful of salt, two pinches of pepper. If there is no consomme at hand, one coffee-spoonful of beef ex- tract diluted in one and a half gills of hot water may replace it. Remove the skin from the kidneys and cut each lengthwise in four slices. Take off the fat. cut each slice in small pieces. The mushrooms, which are prepared at the last moment, should be of medium size \ they are peeled whole and put in luke- warm water, with two good pinches of salt and one teaspoonful of vinegar. Remove, and wipe dry with a napkin. This method is excellent to prepare mushrooms for any style of cooking, as it keeps them perfectly white and firm. For this dish they are after- wards cut in slices a quarter of an inch thick. Have at first a full flame un- der the chafing-dish. Put in the but- ter, and when it is melted add the kid- neys, salt, and pepper. Keep the dish uncovered, and stir with a spoon in or- der to cook every slice. After two minutes remove the kidneys, lower the flame, and add the flour to the gravy ; stir briskly for two minutes before pouring slowly over the con- somme, then the Madeira. Mix well, cover, and cook for five minutes. Add the mushrooms, cook two min- utes, then return the kidneys without the gravy. Cook uncovered for two minutes, then extinguish the flame at once, as longer cooking will make the kidneys hard. Calf’s Kidney Pie. — Take four veal kidneys, and half its bulk in fat with each. Cut them into slices a quarter of an inch thick, season rather highly with salt and cayenne, and add half a teaspoonful of powdered mace for the Calf’s Kidneys, Ragout VEAL Calf’s Liver, Broiled whole. Cut the meat from a calf’s foot and season it in the same way. Place a layer of kidney at the bottom of a pie-dish, strew over it 2 ozs. of finely minced ham, and lay on this the slices of calf’s foot. Repeat until the dish is nearly full. Put the hard- boiled yolks of six eggs and half a dozen force-meat balls at the top, and pour over them a quarter of a pint of veal stock

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