Veal and Kidney Pudding

Ingredients

• 1 lb. lean veal
• 1 veal kidney
• J lb. sausage meat
• 3 oz. bacon
• 2 table-sps. flour
• Seasonings
• 3 table-sps. stock or water
• Suet crust

Method

1. 1

   Cut veal and kidney into small pieces, roll in flour, seasoning with pepper, salt, and nutmeg.

2. 2

   Cut bacon into strips and roll sausage meat into balls.

3. 3

   Line a basin with suet crust, fill with meat mixture, add stock, and boil or steam until cooked.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 548. The excerpt below is the record exactly as published.

Veal and Kidney Pudding 1 lb. lean veal. 1 veal kidney. J lb. sausage meat. 3 oz. bacon. 2 table-sps. flour. Seasonings. 3 table-sps. stock or water. Suet crust

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