tea-spoonful of pepper, half a tea-spoonful of
powdered mace, a dozen button-mushrooms, a
bunch of parsley, and a piece of butter, the size
of an egg, rolled in flour. Let it stew gently
for an hour ; then take out the meat, place it on
a hot dish, strain the sauce, let it boil up onc«
more, then draw it to the side of the fire to
cool for two minutes, and add gradually the
well-beaten yolk of an egg, mixed with a tal»le-
spoonful of thick cr✪ Kid (a la Poulette)eam. The sauce must not
boil after the egg is added, or it will curdle.
Pour the sauce over the kid, and serve as hot
as possible. G;u-nish the dish with parsley
and cut lemon. Probable cost, uncoitain, kids
being seldom oft'ered for sale. Sufficient for
four persons.
Kid, Hashed.— Take about two pounds of
the remains of a cold roast kid — if under-dressed
so much the better. Cut it into neat slices, and
put it into a covered dish until wanted. Put a
pint of good veal stock into a saucepan, with
an ounce and a half of butter, rolled in flour, a
tea-spoonful of stilt, half a tea-spiBonful of
pepper, half a blade of mace, a sprig of psu'sley,
and a shallot.' Simmer gently for half an hour.
Sti-ain the graAy,^d^a wine-glassful of port, a
table-spoormilV of mushroom ketchup, a tea-
spoonful of lemon-juice, and a lump of sugar.
Put in the slices of kid, let them get quite hot
without boiling the gra\y, and serve imme-
diately. Spinach, cauliflowers, or French
beans, are excellent as accompaniments to
this dish. Probable cost, exolusive of the cold
kid and wine, Is. Sufiicient for four or five
persons.
Kid, Hoast. — Soak the kid in a marinade,
as directed above ; then bind strips of fat
bacon round it, and cover it w-ith buttered
paper. Put it down to a clear fixe, and baste
liberally. About half an hour- before it is done
enough, remove the paper and bacon, dredge
some flour over the kid, and continue the
basting as before. Dissolve one table-spoonful
of red-currant jelly in half a pint of mutton
gravy, add a wine-glassful of claret✪ Kid, Roast, and send
the sauce to table in a tureen. Time, according
to size : to roast a very young sucking kid
will take about an hour- and a half. Probable
cost, uncertain, kids being seldom offered for
sale. Sufficient for six or eight persons.
Kidney and Beef Steak Pudding
{see Beef Steak and Kidney Pudding).
Kidney and Liver Pudding.— A
good pudding may be made with equal weights
of ox kidney and liver, as follows : — Take three-
quart<^^:rs of a pound of each. Cut them into
slices, and sea-son with salt and cayenne. Frj'
these with two ounces of bacon, cut' small, and
two ounces of dripping. When lightly browned,
pour over them by degrees three-quarters of a
pint of water, or stock, mixc^. with a table-
spoonful of flou✪ Kidney and Liver Puddingr. Line a pudding-basin with
a good crust, put in the meat and gravy when
nearly boiling, place the lid over, pinch the
edges securely, tie the basin in a floured cloth,
plunge it into boiling water, and boil quickly
until the pudding is done enough. Serve as hot
as possible. Time, one hour to boil. Probable
cost, 2s. Sufficient for fom- or five persons.
KID
(348)
KID
Kidney Beans {see Beans, French or
Kidney) .
Kidney Beans, White, Fricasseed.
Take one pint of either fresh or dry white ✪ Kidney Beans, White, Fricasseed
Page 781 · 5 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
tea-spoonful of pepper, half a tea-spoonful of powdered mace, a dozen button-mushrooms, a bunch of parsley, and a piece of butter, the size of an egg, rolled in flour. Let it stew gently for an hour ; then take out the meat, place it on a hot dish, strain the sauce, let it boil up once more, then draw it to the side of the fire to cool for two minutes, and add gradually the well-beaten yolk of an egg, mixed with a tablespoonful of thick cream. The sauce must not boil after the egg is added, or it will curdle. Pour the sauce over the kid, and serve as hot as possible. G;u-nish the dish with parsley and cut lemon. Probable cost, uncertain, kids being seldom offered for sale. Sufficient for four persons.
Kid, Hashed.— Take about two pounds of the remains of a cold roast kid — if under-dressed so much the better. Cut it into neat slices, and put it into a covered dish until wanted. Put a pint of good veal stock into a saucepan, with an ounce and a half of butter, rolled in flour, a tea-spoonful of stilt, half a tea-spoonful of pepper, half a blade of mace, a sprig of parsley, and a shallot.' Simmer gently for half an hour. Sti-ain the gravy, add a wine-glassful of port, a table-spoonful of of mushroom ketchup, a teaspoonful of lemon-juice, and a lump of sugar. Put in the slices of kid, let them get quite hot without boiling the gravy, and serve immediately. Spinach, cauliflowers, or French beans, are excellent as accompaniments to this dish. Probable cost, exclusive of the cold kid and wine, Is. Sufiicient for four or five persons.
Kid, Hoast. — Soak the kid in a marinade, as directed above ; then bind strips of fat bacon round it, and cover it w-ith buttered paper. Put it down to a clear fire, and baste liberally. About half an hour- before it is done enough, remove the paper and bacon, dredge some flour over the kid, and continue the basting as before. Dissolve one table-spoonful of red-currant jelly in half a pint of mutton gravy, add a wine-glassful of claret, and send the sauce to table in a tureen. Time, according to size : to roast a very young sucking kid will take about an hour- and a half. Probable cost, uncertain, kids being seldom offered for sale. Sufficient for six or eight persons.
Kidney and Beef Steak Pudding
{see Beef Steak and Kidney Pudding).
Kidney and Liver Pudding.— A
good pudding may be made with equal weights of ox kidney and liver, as follows : — Take threequart<^^:rs of a pound of each. Cut them into slices, and sea-son with salt and cayenne. Frj' these with two ounces of bacon, cut' small, and two ounces of dripping. When lightly browned, pour over them by degrees three-quarters of a pint of water, or stock, mixc^. with a tablespoonful of flour. Line a pudding-basin with a good crust, put in the meat and gravy when nearly boiling, place the lid over, pinch the edges securely, tie the basin in a floured cloth, plunge it into boiling water, and boil quickly until the pudding is done enough. Serve as hot as possible. Time, one hour to boil. Probable cost, 2s. Sufficient for fom- or five persons.
KID
(348)
KID
Kidney Beans {see Beans, French or Kidney) .
Kidney Beans, White, Fricasseed.
Take one pint of either fresh or dry white
Records on this page
Kid (a la Poulette)Kid, HashedKid, RoastKidney and Liver PuddingKidney Beans, White, Fricasseed