Hertfordshire is a county in the south-east region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Hertfordshire area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.
VEAL KIDNEY PIE
Mince two veal kidneys with some of their fat. Season with herbs, cloves, a grated nutmeg, a little chopped celery, pepper and salt. Put in a pie dish with 4 sliced hard-boiled eggs, 1/2 cupful of breadcrumbs and a wineglassful of white wine and some stock to cover. Cover with short crust pastry 1/2 lb (250g) flour and bake in a moderate oven 320F (160C).
Take a pint (600ml) of new milk, 3 bay leaves, a little of the rind of a lemon (no pith) cook till the milk is well flavoured and, with well- sieved flour, make it into a thick pudding mixture. Stir in 3/4 lb (375g) soft butter, 2 oz (60g) sugar crushed, the yolks of 4 eggs, and their whites well beaten separately. Whip all lightly together and bake in a deep pastry-lined dish for 20 minutes in a hot oven 450F (230C).