Broiled Lamb’s Kidneys with Colbert Sauce. — Split open
eight kidneys, skin them, place on a dish, and anoint them
well with sweet-oil. Dust over them 1 table-spoonful of
salt, 1 teaspoonful of pepper, and J teaspoonful of nutmeg.
Take eight silver skewers, run each skewer through the
centre of a kidney (which should be split partly open),
roll them in breadcrumbs, and put them to broil before a
moderate fire for about four or five minutes on each side.
Place them on a very hot dish, on which has been pre-
viously poured J pint of hot colbert sauce✪ Broiled Lamb’s Kidneys with Colbert Sauce, garnish with
Fig. 1031. Lamb’s Kidneys with Colbert Sauce.
fried bread crofttons (see Fig. 1031), and send to table at
once.
Devilled Lamb’s Kidneys. — Skin and pare twelve kidneys,
split them into halves, without separating the parts, and
lain the skewers through as for Broiled Lamb’s Kidneys
with Colbert Sauce. Broil them slightly for one minute
on each side, then mix together in a dish 1 teaspoonful
of mustard with 2 table-spoonfuls of Parisian sauce, J tea-
spoonful of cayenne pepper, 1 teaspoonful of salt, and a
little mignonette pepper. Roll the kidneys well in this,
then in breadcrumbs, and finish by broiling them once more
for three minutes on each side. Serve with a gill of maitre-
d’hotel butte✪ Devilled Lamb’s Kidneysr poured over.
Fried Lamb’s Kidneys served with Crofttons of Bread.
— Skin and trim the fat off the kidneys, cut each one
into halves, lengthwise, put them in a frying-pan with
one or two finely-chopped shallots and 2oz. of butter,
dust over salt and pepper, and fry them. When the
kidneys are cooked and the shallots nicely browned, take
them off the fire, and baste with a few table-spoonfuls of
melted glaze. Fry in hot fat a dozen or so crofttons of
bread, and when browned and crisp, drain, and brush
them over with a paste-brush dipped in melted glaze.
Put the kidneys on a hot dish, sprinkle with chopped
parsley, squeeze the juice of a lemon over them✪ Fried Lamb’s Kidneys served with Crofttons of Bread, garnisli
with the crofttons of bread, and serve.
Glazed Lamb’s Kidneys. — Remove all the skin and fat
from a dozen Lamb’s Kidneys and cut them down the
centre, but not to sever them. Put them in a frying-pan
with a little butter and fry until they are brown, sprinkle
over with salt and pepper to taste and add a few table-
spoonfuls of melted glaze; roll them well in this and
place on a dish. Cover with finely-minced parsley, add a
few drops of lemon-juice✪ Glazed Lamb’s Kidneys, and serve with a garnish of
crofttons of fried bread.
Lamb’s Livers. — The greatest care is required when
cleaning and preparing these for cooking that the
gall-bladder and its appurtenances shall be cleanly cut
away without leaving the slightest stain. Any part
coming in contact witli the gall is certain to be bitter,
even in the liver of so young an animal as a Lamb of
only two months. The blood must be squeezed out of
the liver under water, and the whole thoroughly washed ;
the fresher it is used the better.
Broiled Lamb’s Liver. — (1) Cut the liver into thin slices,
and let them macerate in oil and chopped parsley for half-
an-hour. Drain the slices, dust them over with salt and
Fig. 1032. Broiled Lamb's Liver.
✪ Broiled Lamb’s Liver
Page 242 · 6 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
Broiled Lamb’s Kidneys with Colbert Sauce. — Split open eight kidneys, skin them, place on a dish, and anoint them well with sweet-oil. Dust over them 1 table-spoonful of salt, 1 teaspoonful of pepper, and J teaspoonful of nutmeg. Take eight silver skewers, run each skewer through the centre of a kidney (which should be split partly open), roll them in breadcrumbs, and put them to broil before a moderate fire for about four or five minutes on each side. Place them on a very hot dish, on which has been previously poured J pint of hot colbert sauce, garnish with
Fig. 1031. Lamb’s Kidneys with Colbert Sauce.
fried bread croutons (see Fig. 1031), and send to table at once.
Devilled Lamb’s Kidneys. — Skin and pare twelve kidneys, split them into halves, without separating the parts, and lain the skewers through as for Broiled Lamb’s Kidneys with Colbert Sauce. Broil them slightly for one minute
on each side, then mix together in a dish 1 teaspoonful of mustard with 2 table-spoonfuls of Parisian sauce, J teaspoonful of cayenne pepper, 1 teaspoonful of salt, and a little mignonette pepper. Roll the kidneys well in this, then in breadcrumbs, and finish by broiling them once more for three minutes on each side. Serve with a gill of maitred’hotel butter poured over.
Fried Lamb’s Kidneys served with Crofttons of Bread.
— Skin and trim the fat off the kidneys, cut each one into halves, lengthwise, put them in a frying-pan with one or two finely-chopped shallots and 2oz. of butter, dust over salt and pepper, and fry them. When the kidneys are cooked and the shallots nicely browned, take them off the fire, and baste with a few table-spoonfuls of melted glaze. Fry in hot fat a dozen or so crofttons of bread, and when browned and crisp, drain, and brush them over with a paste-brush dipped in melted glaze. Put the kidneys on a hot dish, sprinkle with chopped parsley, squeeze the juice of a lemon over them, garnisli with the croutons of bread, and serve.
Glazed Lamb’s Kidneys. — Remove all the skin and fat from a dozen Lamb’s Kidneys and cut them down the centre, but not to sever them. Put them in a frying-pan with a little butter and fry until they are brown, sprinkle over with salt and pepper to taste and add a few tablespoonfuls of melted glaze; roll them well in this and place on a dish. Cover with finely-minced parsley, add a few drops of lemon-juice, and serve with a garnish of croutons of fried bread.
Lamb’s Livers. — The greatest care is required when cleaning and preparing these for cooking that the gall-bladder and its appurtenances shall be cleanly cut away without leaving the slightest stain. Any part coming in contact witli the gall is certain to be bitter, even in the liver of so young an animal as a Lamb of only two months. The blood must be squeezed out of the liver under water, and the whole thoroughly washed ; the fresher it is used the better.
Broiled Lamb’s Liver. — (1) Cut the liver into thin slices, and let them macerate in oil and chopped parsley for halfan-hour. Drain the slices, dust them over with salt and
Fig. 1032. Broiled Lamb's Liver.
Records on this page
Broiled Lamb’s Kidneys with Colbert SauceBroiled Lamb’s Kidneys with Colbert SauceDevilled Lamb’s KidneysFried Lamb’s Kidneys served with Crofttons of BreadGlazed Lamb’s KidneysBroiled Lamb’s Liver