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Kidney Pudding (another Way)

This pudding may also be made of mutton, veal, or lamb. Make the pastry s directed in the last recipe. Line a pudding-basin with it, and slice half a dozen kidneys. Season them with salt and cayenne, and sprinkle over them a dessert-spoonful of powdered herbs, of which two-thirds should be parsley and one-third thyme. Put them in the basin, pour over them two or three table-spoonfuls of good veal stock and a glassful of light wine; cover them with the crust, pinch in the edges securely, tie the pudding in a floured cloth, plunge it into boiling water, and keep it boiling quickly until it is cooked enough. Serve as hot as possible. Time to boil, three hours. Probable cost, 2s. Sufficient for four or five persons.