[Sca-cooks] recipe for kidneys?

Johnna Holloway johnnae at mac.com
Thu May 5 18:20:37 PDT 2011


To make a Tarte of a neare of Veale.

TAke two pound of great raisons, and wash them cleane, and picke them,  
and take out the stones of them, and take two kidneys of veale, and a  
péece of the legge which is leane, and boile them altogether in a pot  
with the straint of the broth of mut∣ton, and boile it, and let it  
boyle the space of one howre, then take it vp and choppe it fine, and  
temper it with cromes of bread finely grated, and take nine yolkes of  
egs & temper them altogether & season them with sinamom, ginger, suger  
and small raisons, great raisons minced, dates and saffron. Then take  
fine flowre and water and thrée yolkes of egges, butter and saffron,  
and make them like a round tarte close with a couer of the same paste,  
and set him in the Ouen, and let him stand one howre, then take him  
forth, and indore it with butter,  and cast a pouder of sinamom,  
ginger and suger and so serue it.

To make a florentine.

TAke the kidneies of a loine of veale that is rosted, and when it is  
cold shredde it fine and grate as it were halfe a manchéete verie  
fine, and take eight yolkes of egges, and a handfull of currants, and  
eight dates finely shred, a litle sinamom, a litle ginger, a litle  
suger & a litle salt, and mingle them with the kidneys, then take a  
handfull of fine flower and two yolkes of egges, and as much butter as  
two egges, and put into your flower, then take a litle séething  
licquor, and make your paste and driue it a∣broad verie thinne, then  
strake your dish with a litle butter, and lay your paste in the dish &  
fill it with your meat, then draw another shéet of paste thinne and  
couer it withall, cut it handsomly vpon the top, and by the sides, and  
then put it into the Ouen,  and when it is halfe baked draw it out,  
and take two or thrée feathers, and a litle rose water, and wet all  
the couer with it, and haue a handfull of suger finely beaten, and  
straw vpon it, and see that the rose water wet in euerie place, and so  
set it in the ouen againe, and that will make a faire ise vpon it, if  
your Ouen be not hote inough to reare vp your ise, then put a litle  
fire in the Ouens mouth.


Thomas Dawson. The good husvvifes ievvell. 1587.

To make a Pudding.

TAke Parseley and Time, and chop it small, then take the kidney of  
Veale, and perboile it, and when it is perboyled, take all the fat of  
it, and lay it that it may coole, and when it is colde shred it like  
as you doo sewet for puddinges, then take marrow and mince it by it  
self, then take grated bread and smal raisons the quantity of your  
stuffe, & dates minced small, then take the egges and roste them hard,  
and take the yolks of them and chop thē small, and then take your  
stuffe afore ye(?) hearsed and mingle altogether, and then take  
pepper, Cloues and Mace, Saffron, and salt, and put it together with  
the said stuffe, as much as you thinke by casting shal suffire, then  
take six Egs and breake them into a vessel whites and all,  and put  
your dry stuffe into the same egges, and temper them all wel together,  
and so fill your haggesse or gut, and séeth it wel and it will be good.

To make Tostes.

TAke the Kidney of Ueale and chop it small then set it on a  
chafingdishe of Coales, and take two yolkes of egges, Currans,  
Synamon, Ginger, Cloues and mace, and suger, let them boyle together a  
good while, and a little Butter with the Kidnie.


Thomas Dawson. The second part of the good hus-wiues iewell. 1597

Johnnae


On May 5, 2011, at 8:20 PM, Ian Kusz wrote:

> Anyone have a period recipe (and/or interpretation of it) for kidneys?
>
> -- 
> Ian of Oertha



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