Kidney-and-Oyster Pudding

Ingredients

• eight or ten tinned Kidneys
• 1 teacupful of their liquor
• 1 breakfast-cupful of tinned oysters
• 1 teacupful of their liquor
• 1 table-spoonful of finely-chopped onions
• 1 saltspoonful of powdered mace
• season to taste with salt and pepper

Method

1. 1

   Stew kidneys and oysters with their liquors and onions.

2. 2

   Line a buttered pudding-basin with suet crust, cover, and boil for 30 minutes.

3. 3

   Add the stew, cover again, and boil for 5 minutes.

4. 4

   Turn out and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 191. The excerpt below is the record exactly as published.

Kidney-and-Oyster Pudding. — Put eight or ten tinned Kidneys into a stewpan together with 1 teacupful of their liquor, 1 breakfast-cupful of tinned oysters and 1 teacupful of their liquor, 1 table-spoonful of finely-chopped onions, and J saltspoonful of powdered mace ; season to taste with salt and pepper

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