Dessert
Kidney pie
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
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- Cut four kidneys into neat squares and stew gently in weak stock for half an hour.
- Cook a quarter-pound of macaroni till tender, and cut it into inch lengths.
- Butter a baking-dish and put in a layer of macaroni;
- over that spread a layer of sliced kidneys, seasoned with pepper, salt and made mustard.
- Sprinkle over a little flour, and add a layer of tomatoes.
- Pour in a rich gravy made from the stock in which the kidneys were stewed;
- put small bits of butter over the crumbs on top, and bake steadily for one hour.
Historical transcription
Source method
- 1
Cut four kidneys into neat squares and stew gently in weak stock for half an hour. Cook a quarter-pound of macaroni till tender, and cut it into inch lengths. Butter a baking-dish and put in a layer of macaroni; over that spread a layer of sliced kidneys, seasoned with pepper, salt and made mustard. Sprinkle over a little flour, and add a layer of tomatoes. Repeat these layers and cover with fine bread-crumbs when the dish is filled. Pour in a rich gravy made from the stock in which the kidneys were stewed; put small bits of butter over the crumbs on top, and bake steadily for one hour.
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