Handbook of practical cookery

Whip the whites of the eggs, dip the cakes into this, roll them in the remainder of the bread crumbs, throw them into hot clarified fat or lard for two minutes. When done drain them for a moment upon a piece of kitchen-paper, and serve them in a folded napkin garnished with sprigs of parsley. Stewed Kidneys. — One ox kidney, one quarter pound flour, two ounces butter, two ounces fat bacon, one large onion, eight cloves, one half tea-spoonful salt, one quarter tea-spoonful pepper. The day before this dish is required bring a large saucepanful of water to boiling-point. Throw into the water the kidney, which has been previously washed ; stick into the onion the cloves, and put it in also. Make now three ounces of the flour to a very stiff dough with a very little cold water, and roll out this dough round and the size of the top of the sauce-pan. JELLIED TONGUE. 241 Throw into the water the bacon, and cover all closely with the flour paste or dough. Cover the sauce-pan also closely, and allow the water to simmer slowly four hours. Remove the kidney from the water, and let it stand on one side over night. Half an hour before this dish is to be sent to table melt in a pan the butter, and stir into it the remainder of the flour ; when mixed well, add by degrees three gills of the water in which the kidney was boiled, and stir all till boiling. Slice now in very thin slices the kidney, add the pieces to ingredients in sauce-pan, and when all has cooked slowly for ten minutes, sprinkle in the seasoning, and the dish is now ready for the table. Jellied Tongue. — One ox tongue, one quart beef stock, one ounce gelatine, one tea-spoonful whole white pepper, one tea-spoonful whole black pepper, one half gill cold water. Place the tongue in a large sauce-pan, pour over it sufficient water to cover it, place the pan on the fire, and when the water boils remove all the scum which rises with a spoon. Draw the pan then on one side, and allow the tongue to cook slowly till tender, allowing quarter of an hour to each pound. When the tongue is ready take it from the water, skin it and curl it up, and place it in a mould. Soak the gelatine for ten minutes in half a gill cold water ; place it in a saucepan with the stock and pepper-corns, stir all over the fire till boiling, and then pour the liquid through a flannel bag. Pour now the strained stock over the tongue in the mould, and when quite cold and firm turn out on a flat dish. 11) 242 TEAS, COFFEES, AND CHOCOLATE. TEAS, COFFEES, AND CHOCOLATE. Breakfast Coffee.— One table-spoonful of coffee for each person, three gills of boiling water to each table-spoonful of coffee. The coffee should be finely ground, then measured, put into the coffee-pot, and the boiling water poured over it. Put the pot over the fire, and let the coffee boil up, when it should be drawn quickly aside from the blaze, and when the gas arising from the grains of coffee has escaped, return the pot again to the fire, and let it again boil up. Draw it aside from the fire, and let it stand for five minutes to settle, when it is ready for the cups. NOTES. — In making black or after-dinner coffee, the quantity of coffee allowed for each person should be the same, and the amount of water added to each table-spoonful of coffee should be decreased one-half.