Veal Kidney Pie
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 54. The excerpt below is the record exactly as published.
VEAL KIDNEY) [P PIE (PIGEON). Ingredients. 4 Young IHgeons. i glass of "Vnia. Pepper, Salt, Gravy. s oz. Butter, Lay a rim of paste round the sides and edges of a pie- dish. After the pigeons are cleaned, halve them ; season as you would any other pie; a few slices of ham, some hard-boiled eggs, a cup of good stock or gravy. Covei with puff paste ; ornament the top, and stick four of the little feet out of it. Brush over with egg and milk, bake an hour and a half, with a buttered paper if the oven ia very hot, over the pie crust to prevent its burning. (Pigeons at the Cape are very plentiful, and are very good roasted or stewed.) PIE (STEAK). Cut a steak into thin slices, sprinkle with parsley, mushroom, and onion ; season with pepper and salt, rubbing in the seasoning well on both sides ; roll up each slice of beef, put into a saucepan on a layer of bacon, and put in sufficient water to cover the rolls. Simmer gently with the lid on till tender; put into a pie-dish with a layer of hard-boiled eggs, cover with a good crust. Bake in a quick oven for one hour and a half PIE (VEAL KIDNEY). Mince a couple of veal kidneys with the fat ; season with nicely chopped herbs, cloves, nutmeg, pepper, and salt ; a little chopped celery may be added ; four or five hard-boiled eggs, half a cup of fine bread-crumbs, a wine- glass of white wine, and a little stock
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