Kidney Pudding

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Time
Cook: 120 min Total: 120 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Prepare an ox kidney as shown in No. 67.
  2. Use the prepared kidney to fill a good sized pudding basin, which you shall have previously lined with a dripping or suet crust.
  3. Cover the meat by placing a rolled-out piece of paste on the top.
  4. Fasten the paste by pressing the two edges together.
  5. Tie the pudding up in a cloth.
  6. Place the bottom of the pudding-basin downward in the pot in which it is to be boiled.
  7. Boil for about two hours.
  8. When taken out of the pot, be very careful not to run a fork through the crust.
  9. Pay great attention how you handle the pudding while removing the cloth, so as not to spill or waste the gravy it contains.
Original Text
No. 80. Kidney Pudding. Prepare an ox kidney as shown in No. 67, and use this to fill a good sized pudding basin, which you shall have previously lined with a dripping or suet crust; cover the meat in by placing a rolled-out piece of the paste on the top, fasten it by pressing the two edges of the paste together, tie the pudding up in a cloth, and take care to place the bottom of the pudding-basin downward in the pot in which it is to be boiled. It will take about two hours to boil a good sized pudding of this kind; when you take it out of the pot, be very careful not to run the fork through the crust, and pay great attention how you handle the pudding while removing the cloth, so as not to spill or waste the gravy it contains, as that would go very far towards spoiling the pudding you have had all the trouble to prepare.
Notes
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