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Veal Kidney Pie

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.

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