Calf’s-Kidney Pudding
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 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
Cook this with the app: pantry check, scaling, and the assistant.