743. KIDNEY PUDDING.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 150 min Total: 150 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (10)
  1. Cut the kidneys into scollops.
  2. Put them into a basin with some chopped parsley, shallot, and a little thyme.
  3. Season with pepper and salt.
  4. Add a large gravy-spoonful of good sauce and the juice of half a lemon.
  5. Mix these ingredients well together.
  6. Line a basin with suet-paste.
  7. Fill the pudding with the foregoing preparation.
  8. Cover it in the usual way.
  9. Steam or boil it for two hours and a half.
  10. When sent to table, pour under it some rich brown gravy to which has been added a little Indian soy.
Original Text
743. KIDNEY PUDDING. Cur two pounds of sheep's or lamb's kidneys into scollops, put them into a basin with some chopped parsley, shallot, and a little thyme, and season with pepper and salt; then add a large gravy-spoonful of good sauce, and the juice of half a lemon: mix these in-gredients well together. Line a basin with suet-paste, and fill the pudding with the foregoing preparation; cover it in the usual way, steam or boil it for two hours and a half and when sent to table, pour under it some rich brown gravy to which has been added a little Indian soy.
Notes
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