Mutton Kidney Pudding

Ingredients

• 8 raw mutton kidneys
• 18 champignons
• 1 small onion
• % cup of rice
• Salt
• white pepper
• 2 tbsps. of butter
• 1 tbsp. of butter
• Juice of 1 lemon
• 2 yolks of eggs
• 1 tbsp. of flour
• % pt. gravy or broth from the meat

Method

1. 1

   Slice kidneys, cook butter, onions, and champignons.

2. 2

   Add flour, gravy, salt, and pepper.

3. 3

   Cook kidneys slowly for 15 minutes, then add lemon juice.

4. 4

   Boil rice in bouillon or water until thick, stir in butter and yolks.

5. 5

   Layer rice and meat in a buttered pudding mold, cover, and steam for 2 hours.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 32. The excerpt below is the record exactly as published.

MUTTON KIDNEY PUDDING. Quantity for 6 Persons. 8 raw mutton kidneys 18 champignons 1 small onion % cup of rice Salt, white pepper Bouillon or water 2 tbsps. of butter 1 tbsp. of butter Juice of 1 lemon 2 yolks of eggs 1 tbsp. of flour % pt. gravy or broth from the meat

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