Cassell's dictionary of cookery

Some cooks garnish with sliced lemon, and stew in port or champagne ; for the latter, the cider is not a bad substitute, and is more easily I obtained. I Bullock's Kidney, Fried (another way). I — Soak a bullock's kidney for an hour or more I in warm water. Cut it into thin slices, drain, I dry, and season with pepper and salt, and dredge i them lightly with flour. Fry in butter until I they become a light-brown colour; put the slices round a dish, doubling them a little one over the other. Make a gravy with the butter in the pan, and a small quantity of floiu- to thicken. Add two dessert-spoonfuls of sauce piquante, with a tea-spoonful of sugar, and pour into the centre of the dish. Time to fry, from eight to ten minutes. Probable cost. Is. od. Sufficient for three persons. Bullock's Kidney Rissoles. — Beat up the yolk of an egg with an ounce of butter melted before the fire. Take some slices of cold BUL (84) BUL beef kidney and the same of bacon; dip the liacon into the egg-mixture and lay it on the kidney. Boil two eggs hard; cut them into slices and lay them on the bacon ; the mixture will cement all three together. Proceed until all the kidney, bacon, and egg be used up. Strew bread-crumb over, fry a light-brown colour, and send to table with a good gi-avy. Time, ten minutes. Probable cost, without kidney or bacon, Gd. Bullock's Kidney, Stewed.— Fry the slices of a kidney in butter until they become a light-brown. Sprinkle them with pepper and salt. Make a gravy with the butter, a little flour, and warm water ; then put the slices into the stewpan with the gravy, and stew over a slow fire until quite tender. A little mushroom ketchup may be added. Time, about twenty minutes. Cost of kidney, 10d. per pound. Sufficient for two or three persons. Bullock's Liver for Gravy. — This liver may be and is used by many fried with bacon, biit it is more generally used for gra\y in made dishes. It is excellent for this purpose prepared in the following manner : — After being well drained, lay it in a dish with salt well spread over every side ; let it stay twentyfour hours, then drain, and hang it in a dry place, to use when required. Bullock's Tongue (a la Francjaise).— This is a very superior mode of cooking a tongue-. Get together all the trimmings from poultry-heads, necks, &c., some ham, bacon bones, or veal parings. Put the tongue into a large stewpan with these remnants, add a small quantity of water, some pepper and salt, a few cloves, a bunch of sweet herbs, and a good-sized onion. "When it has been simmering one hour, throw in a little more water, enough to just cover the tongue ; simmer till done, then strain, and make a glaze of part of the gravy; lay it over the tongue, and send to table ornamented with fancily-made cuttings from boiled carrots and turnips. The remainder of the gravy will be of great use to the cook for sauces. Probable cost, 5s. to 6s. Bullock's Tongue, Boiled.— A tongue for boiling is best fresh from the pickle ; but a dry one should be soaked twelve hours. Wash BULLOCK S TONGUE FOR TABLE.