Kidney Pudding Recipe

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.

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