Boston Cooking-School cook book

Scald, skin, and soak kidneys 30 minutes in cold water. Slice, sprinkle with salt and pepper, sauté 5 minutes in 2 tablespoons butter. Remove to hot dish. Cook onion in remaining butter until brown. Add flour and stock slowly. Bring to boiling point, season, strain, and add kidneys. 1% cup mushroom caps, peeled and quartered, may be added. Add white wine to taste, if desired. Vegetables, such as finely cut carrot or celery, may be added. KIDNEY ROLLS Y cup stale bread crumbs Salt, pepper 1 small onion, finely chopped 1 egg, slightly beaten 1% tablespoon parsley, finely Bacon chopped Lambs’ or veal kidneys Mix crumbs, onion, and parsley with enough egg to moisten. Season and spread on thin slices of bacon. Fasten with skewers around pieces of kidney (scalded, peeled, and soaked). Bake 20 minutes in a hot oven (425° F.). HEARTS The hearts of calves, beef, sheep, and lambs are used, but calves’ hearts are considered the choicest. BOILED HEART Clean hearts. Simmer in water until tender. Split, remove gristle, and chop. Season and serve on toast. SAUTEED HEART Clean, wash, cut in )4-inch slices, and soak 1 hour in salted cold water. Sprinkle with flour or crumbs and sauté slowly in butter (about 15 minutes). STUFFED CALF’S HEART Wash, remove veins, arteries, and clotted blood. Stuff with half quantity of Plain Stuffing (p. 180), highly seasoned with sage, and sew. Sprinkle with salt and pepper, roll in flour, and brown in hot fat. Place in small, deep baking pan, half cover with boiling water, cover closely, and bake 2 hours in slow oven (250° F.), basting every 15 minutes. Add more water if necessary. Remove heart from pan. Thicken liquor with flour diluted with small quantity of cold water, season with salt and pepper, and pour around heart. STUFFED HEARTS WITH VEGETABLES 2 calves’ hearts 2 sprigs parsley Plain Stuffing (p. 180) 4 slices carrot Fat salt pork 2 slices turnip Salt, pepper Bit of bay leaf Flour for dredging 2 cloves 1 stalk celery 14 teaspoon peppercorns 1 tablespoon chopped onion 1% cups Brown Stock (p. 144) Clean, wash, stuff, skewer into shape, lard, season with salt and pepper, dredge with flour, and sauté in pork fat, adding to fat celery, onion, parsley, carrot, turnip, bay leaf, cloves, and peppercorns. Turn hearts occasionally until well browned, then add stock, cover, and cook slowly 14% hours. Serve with cooked carrots and turnips cut in strips or fancy shapes. CALF’S HEAD A LA TERRAPIN 1 calf’s head Velouté Sauce (p. 194) Wash and clean head. Cook until tender in boiling water to cover. Cool and cut meat from cheek in small cubes. To 2 cups meat add 1 cup sauce. BRAINS The brains of calves, lambs, and sheep are used. BOILED BRAINS Wash, remove arteries and membranes, and soak 1 hour in cold water to cover. Cook 15 to 30 minutes in gently boiling salted water to which has been added 1 tablespoon vinegar, or in half the rule for Court Bouillon (p. 214). Drain, serve with Black Butter (p. 203) or Mushroom Sauce (p. 196). CALF’S BRAINS A LA YORK Boiled calf’s brains 2 tablespoons butter 44 pound mushroom caps, 114 cups White Sauce (p. 191) peeled and sliced made with thin cream 1 cup sherry Press brains under weight. When cold, cut in small cubes, add sherry, cover, and let stand 1 hour. Sauté mushrooms in butter. Add to sauce with brains. Reheat and season with salt, paprika, and cayenne. SCRAMBLED BRAINS Boiled calf’s brains 14 teaspoon pepper 4 hard-cooked eggs, chopped 1 tablespoon Worcestershire sauce 2 eggs, beaten 2 tablespoons tomato catsup 1 teaspoon salt 4 tablespoons butter Heat heavy frying pan, melt butter, add other ingredients, and cook like Scrambled Eggs (p. 369). Serve on toast. TRIPE