Kidney Pudding (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 784. The excerpt below is the record exactly as published.
Kidney Pudding (another way).— This pudding may also be made of mutton, veal, or lamb. Make the pastry as dii-ected in the last recipe. Line a pudding-basin with it, and slice haK a dozen kidneys. Season them with salt and cayenne, and sprinkle ovei* them a dessert-spoonfiil of powdered herbs, of which two-thirds should be parsley and one-third thj-me. Put them in the basin, pour over them two or three table-spoonfuls of good veal stock and a glassful of light wine
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