The encyclopaedia of practical cookery

preparing the following gravy : Put into the cooking-liquor of the Kidneys loz. of butter kneaded together with 1 tablespoonful of flour, stir it over the fire until thickened, and season to taste with salt, pepper, and a few drops of Harvey sauce. Pour the gravy over the Kidneys, garnish with sprigs of parsley, and serve. See Fig. 1002. Tinned Kidneys. — To be perfection, Kidneys should be freshly cut out of the fat which envelopes them, but, with the view to preserve them for a prolonged period, they have been successfully treated by enclosing in hermetically-closed tins. Although decidedly inferior to fresh Kidneys, they arc very palatable if prepared according to any of the following receipts. Being already cooked, they require very little additional cooking. Baked Kidneys. — Put 1 teacupful of finely-sifted breadcrumbs into a basin, mix with them ) table- spoonful each of finely-chopped onion and chopped pickled gherkins, and about i table-spoonful of finely-chopped parsley ; mix in also 1 teaspoonful each of dry mustard and sugar, f teaspoonful of ground mace, salt, pepper, and a small quantity of grated nutmeg. Cut about one dozen tinned Kidneys lengthwise into halves, roll them well in the above mixture, lay side by side in a baking-dish, strew a few well-washed and dried currants over, and place one or two lumps of butter on the top. Put them into a brisk oven, and bake for about ten minutes. When baked crisp and brown, lay the Kidneys on . a hot dish, pour a little rich gravy round, and serve. Fried Kidneys. — Season 1 breakfast-cupful of breadcrumbs with about 1 table-spoonful each of onion, parsley, and pickled gherkin, all finely chopped, adding about 1 teaspoonful each of dry mustard and sugar, j teaspoonful each of salt, pepper, ground mace, and nutmeg. Mix these ingredients well, and bind them together with beaten egg and a small quantity of milk. Split some tinned Kidneys lengthwise, and roll them well in the mixture. Put a lump of butter into a fryingpan, place it over the fire until on the point of boiling, then put in the Kidneys, and fry until nicely browned. Drain them, arrange on a hot dish, over which has been spread a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve. Kidneys and Eggs in Jelly. — Take about .V pint of gravy out of a tin of Kidneys, pour it into a stewpan, and mix with it 1 teacupful of water, foz. of gelatine, | saltspoonful each of ground cloves, mace, and nutmeg, and i table-spoonful each of chopped onion and mushroom. Stir the mixture over For details respecting Culinary Processes, Utensils, Sauces, the., referred to, see under their special heads. Kidneys — continued. the fire, and boil until the gelatine has dissolved. Cut three hard-boiled eggs into thick slices, and split half-a-dozen Kidneys lengthwise into halves. Rinse a mould with cold water, lay the Kidneys and eggs in it, arranging tastefully, and pour the boiling jelly over. Place the mould in a cold Fig. 1003. Kidneys and Eggs in Jelly. temperature until the jelly has thoroughly set, then turn it out on to a dish over which has been spread an ornamental dish-paper, garnish with a few groups of parsley, and serve. See Fig. 1003.