Original White House Cookbook

Cut the kidney into slices, season highly with pepper and salt, fry it a light brown, take out the slices, then pour a little warm water into the pan, dredge in some flour, put in slices of kidney again ; let them stew very gently ; add some parsley if liked. Sheep’s kidneys may be split open, broiled over a clear Are and served with a piece of butter placed on each half. BEEF’S HEART STEWED. ' After washing the heart thoroughly cut it up into squares half an inch long ; put them into a saucepan with water enough to cover them. If any scum rises skim it off. Now take out the meat, strain the liquor and put back the meat, also add a sliced onion, some parsley, a head of celery chopped fine, pepper and salt and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of brown flour with a small quantity of water and thicken the whole. Boil up and serve. BOILED BEEF TONGUE. Wash a fresh tongue and just cover it with water in the pot; put in a pint of salt and a small red pepper; add more water as it evaporates, so as to keep the tongue nearly covered until done — when it can be easily pierced with a fork; take it out, and if wanted soon, take off the skin and set it away to cool. If wanted for future use, do not peel until it is required. A cupful of salt will do for three tongues, if you have that number to boil; hut do not fail to keep water enough in the pot to keep them covered while boiling. If salt tongues are used, soak them over night, of course omitting the salt when boiling. Or, after peeling a tongue, place it in a saucepan with one cup of water, half a cup vinegar, four tablespoonfuls sugar, and cook until the liquor is evaporated. SPICED BEEF TONGUE. Rub into each tongue a mixture made of half a pound of brown sugar, a piece of saltpetre the size of a pea and a tablespoonful of ground cloves; put it in a brine made of three-quarters of a pound of salt to two quarts of water and keep covered. Pickle two weeks, then wash well and dry with a cloth; roll out a thin paste made of flour and water, smear it all over the tongue and place in a pan to bake slowly; baste well with lard and hot water; When done scrape off the paste and skin. TO BOIL TRIPE. Wash it well in warm water, and trim it nicely, taking off all the fat. Cut into small pieces, and put it on to boil flve hours before dinner in water enough to cover it very well. After it has boiled four hours, pour off the water, season the tripe with pepper and salt, and put it into a pot with milk and water mixed in equal quantities. Boil it an hour in the milk and water. Boil in a saucepan ten or a dozen onions. When they are quite soft, drain them in a colander and mash them. Wipe out your saucepan and put them on again, with a bit of butter rolled in flour and a wineglass of cream or milk. Let them boil up, and add them to the tripe just before you send it to table. Eat it with pepper, vinegar and mustard. It is best to give tripe its first and longest boiling the day before it is wanted. TO FRY TRIPE.