The encyclopaedia of practical cookery

(3) Cut some Kidneys down the middle, put them on a skewer, and cook in a dish with a few slices of bacon, and when done, serve with the bacon. Kidneys a la Brocliette. — Remove the skin from some Kidneys, and cut them nearly through, keeping them in a spread-out position with small skewers. Dip in a little warmed butter, put them on a buttered gridiron, and cook for eight For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Kidneys — continued. minutes, turning1 frequently. Put them on a dish, add a little chopped parsley, lemon-juice, salt, and pepper to the butter, pour it over, and serve. Kidney-and-Bacon Bolls. — Peel and finely chop a small onion, and mix with it 1 teacupful of grated breadcrumb, 1 table-spoonful of chopped parsley, the grated rind of half a lemon, and a small quantity each of pepper and grated nutmeg. Slightly moisten the mixture with beaten egg, spread it over some thin slices of bacon, and place a small Kidney on each. Roll the bacon round the Kidney, and transfix with skewers. Arrange the rolls in a bakingdish, and bake them in a brisk oven for twenty minutes. Fin. 999. Kidney-and-Bacon rolls. When cooked, put the rolls on a hot dish (see Fig. 999), garnish with fried parsley, and serve. Or they may be left until cold, then served on a dish over which has been spread a folded napkin or ornamental dish-paper. Kidney Balls. — Finely chop a Kidney, together with a little of the fat, add 2 table-spoonfuls of sifted breadcrumbs, 1 teaspoonful of chopped onion or leek, and pepper and salt to taste. Mix all together with a beaten egg, roll the mixture into balls, and fry them. Serve hot. Kidney Fritter.— Put four eggs into a basin, beat them well, then add 1 teacupful of cream, a little finely-shred parsley and cloves and chopped mushroom, seasoning with pepper, salt, and pounded mace. Finely mince the required quantity of Kidney, together with a little of the fat adhering to it, and mix this in with the egg mixture. Well butter a frying-pan, and set it on the fire ; when hot, pour in the mixture, and stir it until cooked, taking care not to spread it out too thin. Remove the pan from the fire, brown the surface with a salamander or by holding the pan in front of the fire, and serve at once. Kidney Gravy. — Cut four small or one large ox-Kidney into slices, sprinkle with flour, and put them in a frying-pan with 2jOz. of butter, half an onion cut up small, and a few sweet herbs. Toss the pan gently over a moderate fire for seven or eight minutes, add 1 pint of water, and simmer gently for about two hours, skimming frequently. Pass it through a fine sieve or strainer, and it is ready for use. Kidney Omelet. — (1) Boil a sheep’s or other Kidney, and when cooked cut it into thin slices. Beat six eggs together with 1 table-spoonful of flour and 1 teacupful of milk, seasoning with salt and a small quantity of grated nutmeg. Melt a lump of butter in a frying-pan, pour in the omelet mixture, and stir it over the fire until set; then lay the slices of Kidney on the top, and fold it over. When cooked, slip the omelet on to a hot dish, over which has been spread a folded napkin or an ornamental dish-paper, and serve immediately.