Kidney Patties
From The encyclopaedia of practical cookery, 1892
Serves 3
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 191. The excerpt below is the record exactly as published.
Kidney Patties. — Prepare a light lard crust. Dredge flour over a paste-board, put the dough on it and roll out very thin. Divide the paste into pieces 3in. square, place a tinned Kidney on each of the pieces of paste, season them with salt and pepper and a small quantity of pounded mace, then bring the corners of the paste up so as to entirely envelop the Kidney, moisten the edges slightly with water, and press them together with the fingers. Put a good-sized lump of fat
Cook this with the app: pantry check, scaling, and the assistant.