Kidney Pie (for breakfast or luncheon)

Ingredients

• four veal kidneys
• half its bulk in fat
• two ounces of finely-minced ham
• the hard-boiled yolks of six eggs
• half a dozen forcemeat balls
• a quarter of a pint of veal stock

Method

1. 1

   Cut kidneys and fat into slices, season, layer in pie-dish with ham and calf's foot.

2. 2

   Add yolks and forcemeat balls, pour stock over, cover with crust, and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 783. The excerpt below is the record exactly as published.

Kidney Pie (for breakfast or luncheon). — Take four v(;al 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 tea-spoonful of powdered mace for the 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 two ounces 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 forcemeat 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.