Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Veal Kidney Pie

Sausages
Historic


Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

101. VEAL KIDNEY PIE (Hertfordshire) Mince two veal kidneys with some of the fat that surrounds them, season with herbs, cloves, nutmeg, pepper and salt, and a little chopped celery. Put in a pie-dish with four hard-boiled eggs in slices, haH a cupful of breadcrumbs, a wineglassful of white wine and a little stock. Cover with a good crust, and bake for two hours.






MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY