Boil the kidneys for 10 minutes in 1 cup of water. Let them cool. Slice them thin, and return them to the water in which they were boiled. Season with salt and pepper. Put the butter into a saucepan, and when melted, add tbel 81 MEATS AROUND-THE- WORLD COOK BOOK herbs and the sherry. Then put the kidneys into the same pan and allow the whole to simmer for a few moments — just long enough for the pieces of kidney to become thoroughly heated. Kidneys do not require long to cook. The longer they cook the tougher they become. At no time should they be allowed to boil hard. STEWED RABBIT Wash the rabbit in cold water, and joint it. Make a brown sauce and stew the rabbit in it for about 1 hour, or until it is tender. Remove the rabbit, and to the gravy add 12 French chestnuts, which have been boiled and chopped.✪ Stewed Rabbit Garnish with lemon and parsley, and serve with currant jelly. FRICANDEATJ OF VEAL Fillet of veal, 4 pounds, Larding pork. Onion, 1, small, Carrot, 1, small. Turnip, 1, small, Bay leaf, 1, Parsley, 1 sprig, Celery, 1 stalk. Hot stock, 1 quart. Sauce Butter, 1 tablespoon, Flour, 2 tablespoons, Gravy (strained from the pan), 1 pint, Tomato catsup, or mushroom catsup, 1 tablespoon✪ Fricandeau of Veal. Pepper, or Worcestershire. 82 AROUND-THE-WORLD COOK BOOK MEATS Trim the veal round and skewer into shape. Lard the upper side. Cut the onion, carrot, and turnip into shapes with a vegetable cutter, and put them in the bottom of the braising-pan with one bay leaf, one sprig of parsley, and one stalk of celery. Lay the fillet on top of this, with the hirded side up, and pour over it 1 quart uf hot stock. Put the lid on the brais- inti:-j)an and bake in a moderate oven for 2 hours. When done remove the fillet, and strain the gravy from the pan. Garnish with cut vegetables and parsk^y, and serve with a sauce made as follows: BrowTi 1 tablespoon of butter, add 2 table.spoons of flour, and stir until smooth and brown. Add 1 pint of the gravy which has been strained from the fricandoau, and stir con- tinually until it thickens. When ready to serve the sauce, add to it 1 tablespoon of tomato- or mushroom-catsup. Season tlie sauce if necessarj-, but pepper is rarely needed when Worcestershire sauce is used. In summer, peas or other seasonable vegetables may be used. BOUDINS OF VEAL Cold, chopped veal, 1 pint, Butter, 1 tablespoon. Cream, or milk, y^ .cup. Eggs, 2 (whites, only). Chopped parsley, 1 tablespoon. Salt and pepper✪ Boudins of Veal. Melt the butter and pour it over the chopped veal. Add the cream or milk, and the seasonings, and then pound the mixture well with a potato-masher. Add the whites of the eggs beaten stiff, and to a dry froth. Fill custard cups two-thirds full of the mixture, and stand 83 MEATS AROUND-THE-WORLD COOK BOOK them in a baking-pan, surrounded with hot water, and bake in a moderate oven for 20 minutes. When done, put them carefully onto a heated dish and serve with a brown sauce. CHICKEN IN CASSEROLE, NO. 1 Chicken, 1, Butter, 1 tablespoon, Carrot, 1, Onion, 1, Consomme, or stock, 1 pint. Sherry, 1 tablespoon. Mushrooms, 1 dozen, Thyme, 1 sprig. Bay leaf, 2, Salt and pepper✪ Chicken in Casserole, No. 1. Dress the chicken as for roasting. Place in the casserole the butter, the carrot, and the onion, all these being cut fine. Also put in the thyme and the bay leaves.

AI-modernized reading of the original text

Boil the kidneys for 10 minutes in 1 cup of water. Let them cool. Slice them thin, and return them to the water in which they were boiled. Season with salt and pepper. Put the butter into a saucepan, and when melted, add the herbs and the sherry. Then put the kidneys into the same pan and allow the whole to simmer for a few moments — just long enough for the pieces of kidney to become thoroughly heated. Kidneys do not require long to cook. The longer they cook the tougher they become. At no time should they be allowed to boil hard. STEWED RABBIT Wash the rabbit in cold water, and joint it. Make a brown sauce and stew the rabbit in it for about 1 hour, or until it is tender. Remove the rabbit, and to the gravy add 12 French chestnuts, which have been boiled and chopped. Garnish with lemon and parsley, and serve with currant jelly. FRICANDEATJ OF VEAL Fillet of veal, 4 pounds, Larding pork. Onion, 1, small, Carrot, 1, small. Turnip, 1, small, Bay leaf, 1, Parsley, 1 sprig, Celery, 1 stalk. Hot stock, 1 quart. Sauce Butter, 1 tablespoon, Flour, 2 tablespoons, Gravy (strained from the pan), 1 pint, Tomato catsup, or mushroom catsup, 1 tablespoon. Pepper, or Worcestershire. Trim the veal round and skewer into shape. Lard the upper side. Cut the onion, carrot, and turnip into shapes with a vegetable cutter, and put them in the bottom of the braising-pan with one bay leaf, one sprig of parsley, and one stalk of celery. Lay the fillet on top of this, with the hirded side up, and pour over it 1 quart of hot stock. Put the lid on the braising-pan and bake in a moderate oven for 2 hours. When done remove the fillet, and strain the gravy from the pan. Garnish with cut vegetables and parsley, and serve with a sauce made as follows: BrowTi 1 tablespoon of butter, add 2 tablespoons of flour, and stir until smooth and brown. Add 1 pint of the gravy which has been strained from the fricandoau, and stir continually until it thickens. When ready to serve the sauce, add to it 1 tablespoon of tomato- or mushroom-catsup. Season the sauce if necessary, but pepper is rarely needed when Worcestershire sauce is used. In summer, peas or other seasonable vegetables may be used. BOUDINS OF VEAL Cold, chopped veal, 1 pint, Butter, 1 tablespoon. Cream, or milk, y^ .cup. Eggs, 2 (whites, only). Chopped parsley, 1 tablespoon. Salt and pepper. Melt the butter and pour it over the chopped veal. Add the cream or milk, and the seasonings, and then pound the mixture well with a potato-masher. Add the whites of the eggs beaten stiff, and to a dry froth. Fill custard cups two-thirds full of the mixture, and stand them in a baking-pan, surrounded with hot water, and bake in a moderate oven for 20 minutes. When done, put them carefully onto a heated dish and serve with a brown sauce. CHICKEN IN CASSEROLE, NO. 1 Chicken, 1, Butter, 1 tablespoon, Carrot, 1, Onion, 1, Consomme, or stock, 1 pint. Sherry, 1 tablespoon. Mushrooms, 1 dozen, Thyme, 1 sprig. Bay leaf, 2, Salt and pepper. Dress the chicken as for roasting. Place in the casserole the butter, the carrot, and the onion, all these being cut fine. Also put in the thyme and the bay leaves.

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Stewed RabbitFricandeau of VealBoudins of VealChicken in Casserole, No. 1

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