Ilinced Kid. — Cut the remains of any part of cooked Kid into
thin slices ; put 1 pint of piquant sauce in a saucepan and
place it over the fire until boiling, then move it to the side
and throw in the pieces of meat. Season well, and stir in
1 table-spoonful of red-currant jelly. The sauce should not
boil after the pieces are added. When the meat is hot, turn
the whole on to a hot dish, garnish with sippets of toast or
croutons of fried bread, and serve.
Boasted Kid. — (1) Procure a young Kid. Mix together 1 pint
of vinegar, 1 pint of water, ^ pint of port wine, 2 heaped
table-spoonfuls of moist sugar, 2 smaller table- spoonfuls of
salt, a bay-leaf, and a few peppercorns. Pour this mixture
over the Kid, and let it steep for several hours, turning
occasionally. Afterwards hang the Kid up for two days, and
wash over once or twice with its marinading liquor. When
ready, roast it whole. Prepare the following sauce : Put loz.
of butter in a stewpan with 1 table-spoonful of flour, and stir
them over the fire until well mixed, then pour in | pint of
clear veal stock, add half a blade of mace, one shallot, and
two or three sprigs of parsley. Season to taste with salt and
pepper, and boil it gently at the side of the fire for half-an-
hour. Strain the sauce, return it to the stewpan, and boil
up once ; mix in 1 wineglassful of port wine, the strained juice
of half a lemon, a few drops of mushroom ketchup, and a
small quantity of loaf sugar✪ Roasted Kid. When cooked, put the Kid on
a hot dish, pour the gravy round, and serve.
(2) Kid is commonly cooked in the following way in India :
Clean a Kid, leaving on the head, stuff with stuffing the same
as for sucking-pig, break the joints of the legs, and truss it
in the same way as a pig. Put it on a spit in front of a
clear fire, baste frequently with melted beef-suet mixed with
hot water and salt, and let it remain until done. Put it on
a dish, with a lemon or lime in its mouth, and serve.
KIDNEYS ( Fr . Rognons ; Ger. Nieren ; Ital. Arnioni;
Sp. Rihons). — The word Kidney is of very ancient ex-
traction, and originally referred to the womb or belly ;
but custom has conferred the title solely upon the glands
which excrete urea and other waste products of the body.
In using the word, it may be taken for granted that either
sheep’s or lamb’s Kidneys are referred to, unless others
are specified, although the Kidneys of other animals
butchered for food are many of them very good and
make excellent dishes. The following receipts are
Kidneys — continued.
applicable to any kind of Kidneys, but when a Kidney
is specially named it will be found under the name of
the animal to which it belongs :
Broiled Kidneys. — (1) Put the Kidneys in boiling salted
water, and let them soak for a few minutes. Take them
out, dry on a cloth, cut in halves, but do not sever them,
remove the skin, and fasten open with a skewer. Sprinkle
with salt and pepper, dip into a little warmed butter, and
put them on a gridiron over a clear fire, and broil until
done. Put them on a dish, pour over a little maitre-d’hotel
sauce, and a squeeze or so of lemon- juice✪ Broiled Kidneys, and serve.
Page 184 · 3 recipe records on this page
Presented as published in 1892. 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
Minced Kid. — Cut the remains of any part of cooked Kid into thin slices ; put 1 pint of piquant sauce in a saucepan and place it over the fire until boiling, then move it to the side and throw in the pieces of meat. Season well, and stir in 1 table-spoonful of red-currant jelly. The sauce should not boil after the pieces are added. When the meat is hot, turn the whole on to a hot dish, garnish with sippets of toast or croutons of fried bread, and serve.
Boasted Kid. — (1) Procure a young Kid. Mix together 1 pint of vinegar, 1 pint of water, ^ pint of port wine, 2 heaped table-spoonfuls of moist sugar, 2 smaller table- spoonfuls of salt, a bay-leaf, and a few peppercorns. Pour this mixture over the Kid, and let it steep for several hours, turning occasionally. Afterwards hang the Kid up for two days, and wash over once or twice with its marinading liquor. When ready, roast it whole. Prepare the following sauce : Put loz. of butter in a stewpan with 1 table-spoonful of flour, and stir them over the fire until well mixed, then pour in | pint of clear veal stock, add half a blade of mace, one shallot, and two or three sprigs of parsley. Season to taste with salt and pepper, and boil it gently at the side of the fire for half an hour. Strain the sauce, return it to the stewpan, and boil up once ; mix in 1 wineglassful of port wine, the strained juice of half a lemon, a few drops of mushroom ketchup, and a small quantity of loaf sugar. When cooked, put the Kid on a hot dish, pour the gravy round, and serve.
(2) Kid is commonly cooked in the following way in India : Clean a Kid, leaving on the head, stuff with stuffing the same as for sucking-pig, break the joints of the legs, and truss it in the same way as a pig. Put it on a spit in front of a clear fire, baste frequently with melted beef-suet mixed with hot water and salt, and let it remain until done. Put it on a dish, with a lemon or lime in its mouth, and serve.
KIDNEYS ( Fr . Rognons ; Ger. Nieren ; Ital. Arnioni; Sp. Rihons). — The word Kidney is of very ancient extraction, and originally referred to the womb or belly ; but custom has conferred the title solely upon the glands which excrete urea and other waste products of the body. In using the word, it may be taken for granted that either sheep’s or lamb’s Kidneys are referred to, unless others are specified, although the Kidneys of other animals butchered for food are many of them very good and make excellent dishes. The following receipts are
Kidneys — continued.
applicable to any kind of Kidneys, but when a Kidney
is specially named it will be found under the name of
the animal to which it belongs :
Broiled Kidneys. — (1) Put the Kidneys in boiling salted water, and let them soak for a few minutes. Take them out, dry on a cloth, cut in halves, but do not sever them, remove the skin, and fasten open with a skewer. Sprinkle with salt and pepper, dip into a little warmed butter, and put them on a gridiron over a clear fire, and broil until done. Put them on a dish, pour over a little maitre-d’hotel sauce, and a squeeze or so of lemon- juice, and serve.
Records on this page
Roasted KidMinced KidBroiled Kidneys