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Simple Mutton Rumps And Kidneys Cooking Recipe

Below is the quick and easy cooking recipe for Mutton Rumps And Kidneys.

Stew six rumps in some good mutton gravy half an hour; then take them up, and let them stand to cool. Clear the gravy from the fat, and put into it four ounces of boiled rice, an onion stuck with cloves, and a blade of mace. Boil them till the rice is thick. Wash the rumps with yolks of eggs well beaten, and strew over them crumbs of bread, a little pepper and salt, chopped parsley and thyme, and grated lemon peel, fried in butter, of a fine brown. While the rumps are stewing, lard the kidneys, and1 set them to roast in a Dutch oven. When the rumps are ready, the grease must be drained from them before they are put in the dish; the pan being cleared likewise from the fat, warm up the rice in it. Lay the latter on the dish, place the rumps round upon the rice, the narrow ends towards the middle, and the kidneys between. Garnish with hard eggs cut in halves, the white being left on, or with different coloured pickles.


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