This dish is very nice garnished with cooked vegetables.
No. 20—MUTTON KIDNEY PUDDING.
Quantity for 6 Persons.
- 8 raw mutton kidneys
- 1 small onion
- Salt, white pepper
- 2 tbsps. of butter
- Juice of 1 lemon
- 1 tbsp. of flour
- 18 champignons
- ½ cup of rice
- Bouillon or water
- 1 tbsp. of butter
- 2 yolks of eggs
- ½ pt. gravy or broth from the meat
Preparation: The kidneys are sliced ½ inch thick. Butter, onions and sliced champignons are cooked; flour, gravy, salt and pepper are added. The sliced kidneys are put in and cooked slowly 15 minutes. Add lemon juice.
The ½ cup of rice is boiled until soft in bouillon or water to a thick mush, then the butter and finally the 2 yolks of eggs are stirred into it. A pudding mold is buttered and strewn with roll crumbs, then put in a layer of rice and a layer of meat, alternately, until all is in; the last layer should be rice. Cover and cook in a steamer over a kettle of boiling water for 2 hours. After it is done, dump it on a hot platter and serve with Dutch gravy.
No. 21—MUTTON RAGOUT.
Quantity for 6 Persons.
- 2 lbs. of mutton, lean, without bones
- 1 large onion
- ⅛ lb. of butter
- Salt, pepper
- 2 tbsps. of flour
- ¾ qt. bouillon or water
- 1 wineglass red wine
Preparation: The meat is cut into 1½ inch pieces. Butter stewed with onion and the pieces of meat are put in to cook 10 minutes. Add the flour and cook another few minutes, then add bouillon or water, salt and pepper and cook until well done. During the last 15 minutes, pour in the red wine and serve with a wreath of boiled rice. (Boil 1 cupful of rice in salt water until tender but retaining its firmness and add a piece of butter).