Miss Cameron's cookery book

Three sheep's or pig's kidneys, £ lb. rissole mixture or sausage meat, egg and bread crumbs, frying fat, some cooked spinach, £ pint good brown sauce. Skin and split the kidneys, fry them in 2 oz. butter with a teaspoonful of chopped parsley, a chopped shalot, and some pepper and salt for three minutes if sheep's, and five if pig's. Then drain them on paper and allow to cool. Spread some sausage meat on each half, and shape like a cone, egg and breadcrumb and fry in hot fat till a golden brown, dish round a mound of cooked spinach and pour the brown sauce round the dish. Rissoles. Half lb. cold meat passed through a mincing machine, 2 oz. cooked ham passed through a mincing machine, £ pint panada (see Recipe), I teaspoonful chopped parsley, \ \,^%^>«t&>& essence of anchovy, salt, pepper, and cayenne to taste. Flavour the panada with the seasonings, anchovy and parsley (and a chopped shalot if liked), mix into it the cold meat and ham, when thoroughly mixed turn on to a plate to cool. Then divide into equal portions, make into rissoles, using a very little flour on the boards, egg and breadcrumb, and fry in hot fat. Dish with fried parsley and any good sauce. N.B. — Fish outlets are made in the same way, using any cold fish instead of meat. Savoury Rissoles (Rissoles au Riz). Mince finely £ ib. cold roast beef or mutton, boil a cupful of rice in some good stock, strain it off and mix it with the meat, flavour with pepper, salt, and a little chopped onion, and spread on a flat dish to cool When cold cut it into small three-cornered pieces and dip them into beaten egg and bread crumbs or vermicelli, fry in plenty of fat and serve. Risotti. One lb. calf s liver stewed till tender, J lb. of rice, salt, pepper and cayenne, J pint of good brown gravy. Boil the rice in some stock with 2 onions, a blade of mace, and a sprig of parsley. When it is soft and has absorbed all the stock, remove the onions and mace, add to it the gravy, season well with salt and pepper, cut the liver, which has been stewed, into small pieces, and mix all together, serve piled high on a dish, with slices of tomatoes or fried croutes round. Fricassee of Calf s Heart. Soak half a calf s heart for one hour in cold water, then wash well to remove all the blood, cut it into small pieces, putting aside all the sinew and gristle, throw the pieces into a saucepan, cover with boiling water, add 2 shalots, 1 onion, a bay leaf, and a sprig of parsley. Stew gently for an hour, thicken the liquor with a tablespoonful of flour, add a teaspoonful of salt, and a pinch of pepper.r. Have ready some carefully boiled rice. Arrange it neatly round a dish, put the fricassee in the middle, sprinkle over it a dessertspoonful of chopped parsley, and serve. / Entree of Calves' Hearts. Two calves' hearts, some veal stuffing (see Recipe). Soak the hearts one hour in salt water. Take them out, and stuff the cavity where they have been cleaned with the veal stuffm g> put them into a saucepan, with 1 quart of stock, 2 onions, 1 rasher of bacon, a bay leaf, 1 small blade of mace, a sprig of parsley, salt and pepper, stew gently four hours. Take up, cut in slices, and dish in a circle with tomatoes or spinach in the centre. Strain and thicken the stock, and pour round. N.B. — When nicely prepared, this makes a delicious dish. Ox Palates.