Kidneys and Bacon. — ^Skin the kidneys and cut them a
little, but not quite in half ; lay them open with a small
skewer and place them on a gridiron, the cut side downwards
first ; turn them whilst cooking several times, and cook at
same time. in the frying-pan a slice of bacon, cut thin, for each
kidney ; have the dish they are going to be served in quite
ready and hot ; put a lump of butter in, lay the kidneys on
it, remove the skewer, and have ready to place in the middle
of each kidney a little butter, with chopped parsley in it,
into which squeeze a few drops of lemon ; put this inside each
kidney, with pepper and salt✪ Kidneys and Bacon, and curl a slice of bacon over
each. Send to table as hot as possible.
DESSEET
231
Kidney in Bacon. — Cut six thin slices of bacon about six
or eight inches long. Mix up a teaspoonful each of chopped
onion and parsley, with an ounce of breadcrumbs ; add a
pinch of nutmeg, pepper, and grated lemon rind. Sprinkle
the bacon with it, put a kidney on each slice and roll it
round them, tie with a piece of string and bake in a hot
oven, or heat in a frying-pan for a few minutes. Serve
very hot.
Petits Morceaux a ravir. — Take some croHtons and cut
them of an octagonal shape ; fry them a pale brown, and
sprinkle each with a little Nepaul pepper ; have ready to
place on each croUton some pieces of tongue the same size as
the croHtons ; put in the oven on a small plate, with a tiny
bit of butter and a few drops of claret, and let them get
thoroughly hot. Have ready some poached eggs nicely
trimmed, place a piece of tongue, and then an egg on the
top of each croHtoriy and serve quickly. This is also very
good with bloater paste spread on the croitton^ and then
placing an egg on the top of it.
Tossed Shrimps. — Put a little butter into a frying-pan
and add two tablespoonfuls of chopped parsley✪ Kidney in Bacon. Take half
a pint of shelled shrimps, dip them into flour with which
pepper, salt, and a dash of cayenne should previously have
been mixed ; then throw the shrimps into the frying-pan,
shake them about till they have absorbed all the fat, and
serve very hot, with buttered toast.
I have only given these few dishes, because space will not
allow me to give more ; besides, there are so many excellent
little books published on breakfast dishes alone, which will
give a greater variety than I can do here. Wyvern's and
Mrs. Allen's are most excellent and easily followed.
DESSERT
Pretty Dessert Dishes can be made by cutting a melon in
half and filling with tutti frutti cream. Oranges may be
divided in halves, the pulp taken out and the skins filled with
orange ice ; and banana skins can be used in the same way
for filling with banana cream, the skins being held in position
by a bow of ribbon or gold cord.
232
THE housewife's EEFEREE
Page 161 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Kidneys and Bacon. — Skin the kidneys and cut them a little, but not quite in half ; lay them open with a small skewer and place them on a gridiron, the cut side downwards first ; turn them whilst cooking several times, and cook at same time in the frying-pan a slice of bacon, cut thin, for each kidney ; have the dish they are going to be served in quite ready and hot ; put a lump of butter in, lay the kidneys on it, remove the skewer, and have ready to place in the middle of each kidney a little butter, with chopped parsley in it, into which squeeze a few drops of lemon ; put this inside each kidney, with pepper and salt, and curl a slice of bacon over each. Send to table as hot as possible.
DESSERT
Kidney in Bacon. — Cut six thin slices of bacon about six or eight inches long. Mix up a teaspoonful each of chopped onion and parsley, with an ounce of breadcrumbs ; add a pinch of nutmeg, pepper, and grated lemon rind. Sprinkle the bacon with it, put a kidney on each slice and roll it round them, tie with a piece of string and bake in a hot oven, or heat in a frying-pan for a few minutes. Serve very hot.
Petits Morceaux à ravir. — Take some croutons and cut them of an octagonal shape ; fry them a pale brown, and sprinkle each with a little Nepaul pepper ; have ready to place on each crouton some pieces of tongue the same size as the croHtons ; put in the oven on a small plate, with a tiny bit of butter and a few drops of claret, and let them get thoroughly hot. Have ready some poached eggs nicely trimmed, place a piece of tongue, and then an egg on the top of each crouton and serve quickly. This is also very good with bloater paste spread on the crouton and then placing an egg on the top of it.
Tossed Shrimps. — Put a little butter into a frying-pan and add two tablespoonfuls of chopped parsley. Take half a pint of shelled shrimps, dip them into flour with which pepper, salt, and a dash of cayenne should previously have been mixed ; then throw the shrimps into the frying-pan, shake them about till they have absorbed all the fat, and serve very hot, with buttered toast.
I have only given these few dishes, because space will not allow me to give more ; besides, there are so many excellent little books published on breakfast dishes alone, which will give a greater variety than I can do here. Wyvern's and Mrs. Allen's are most excellent and easily followed.
DESSERT
Pretty Dessert Dishes can be made by cutting a melon in half and filling with tutti frutti cream. Oranges may be divided in halves, the pulp taken out and the skins filled with orange ice ; and banana skins can be used in the same way for filling with banana cream, the skins being held in position by a bow of ribbon or gold cord.
THE housewife's REFEREE
Records on this page
Kidneys and BaconKidney in BaconPetits Morceaux a ravirTossed Shrimps