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Kidney Pudding(Plain Cookery Book For The Working Classes)
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.
STEAK AND KIDNEY PUDDING2 lbs. Steak--5d.
2 Kidneys--1 1/2d.
1 lb. Flour--2d.
1/2 lb. Suet
1/2 pint Water
Pepper and Salt--1 1/2d.
Make a dry crust, by directions given elsewhere, of the flour, suet,
and butter. Rub the pudding basin well with dripping, roll out the
crust, take two-thirds and line the basin, well pressing the crust in.
Slice up the meat and kidney, season with pepper and salt, pile lightly
in the basin, pour in half a gill of water, wet the edge of the crust.
Roll out the piece left, and cover the pudding securely. Dip a cloth in
boiling water, put it over the top, tie it round with string, and pin
or tie the ends of the cloth over the top. Plunge into plenty of
boiling water, and boil for three hours. Take it up, take off the
cloth, turn it out of the basin on to a hot dish, and serve hot.
10 Beefsteak And Kidney PuddingCut 2 lbs. of round steak into small pieces and slice one beef kidney.
Line a deep dish with suet crust, leaving a small piece of crust to
overlap the edge, then cover the bottom with a portion of the steak and
kidney, season with salt and pepper, then add more steak and kidney,
season again. Put in sufficient stock or water to come to within 2
inches of the top of the dish. Moisten the edges of the crust with cold
water, cover the pudding over, press the two crusts together that the
gravy may not escape and turn up the overhanging paste. Steam for 3 or 4
Kidney PuddingCut the kidneys, season, and stew them as above, making
meantime a crust from one pound of flour, two teaspoonfulls of salt,
and one of baking powder, sifted together; mix into these ingredients
four ounces of finely chopped suet, (cost two cents,) make them into a
paste with about one pint of cold water; use part of this to line a deep
pudding dish, into which put the stewed kidneys; cover the dish with the
rest of the paste, and bake it about an hour and a quarter in a regular,
moderately hot oven. The pudding will cost about thirty cents.
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