Cut some kidneys into thin slices and place a layer
of them in the bottom of 3'our pie-dish ; on the top put
chopped sweet herbs, such as parsley, thyme, shallots, with
mushrooms, pepper, and salt ; continue until the dish is
full, then cover the whole with slices of bacon ; finish your
pie, and bake it in the oven. When it is done, pick out the
bacon and skim off the fat ; take a glass of white wine and
a tolerable quantity of cullis✪ Beef Kidney Pie, and reduce to the consistence
of a good sauce ; then squeeze a Seville orange into it. Serve
the pie hot.
12. Sheeps' Kidneys, Broiled.
Wash and dr}^ some nice kidneys; cut them in half,
and Avith a small skewer keep them open ui. imitation of
two shells; season them with salt and pepper, and dip
them into a little fresh melted butter. Broil first the side
that is cut, and be careful not to let the gravy droj) in
taking them off" the gridiron. Serve them in a hot dish,
with finely chopped parsley, melted butter, the juice of a
lemon✪ Sheeps' Kidneys, Broiled, pep]3er, and salt, putting a little upon each kidney.
This makes an excellent breakfast for a company of
sportsmen.
13. Kidneys, "Tossed" in White Wine.
Cut up a beef kidney very fine, throwing aside the cord
or sinewy part ; put in a saute-pan w^ith a piece of butter
288 THE THOROUGH GOOD COOK.
and place the pan over a brisk fire, adding a spoonful of
flour and half a glass of white wine, pepper, salt, parsley,
and chives, chopped small✪ Kidneys, 'Tossed' in White Wine. When the sauce is reduced
to its proper thickness, serve immediately. Indeed, 3'ou
cannot send up too promptly, if the kidneys are not to
harden. Yeal and mutton kidneys are prepared in the
same way.
14. Liver and Bacon.
Cut half a pound of bacon into thin rashers, and one
pound of calves' liver into slices the third of an inch
thick. Fry both sides of the bacon brown ; place it round
a dish before the fire. Dredge flour on both sides of the
liver ; fry it slowly till brown. Place it on the dish. Pour
away the fat ; dredge a dessertspoonful of dr}- flour into
the frying-pan ; pour in a gill of boiling water ; add a
dash of pepper and half a saltspoonful of salt✪ Liver and Bacon ; shake the
pan till the gravy thickens and browns ; pour it over tlie
liver and bacon, and serve at once.
15. Venison.
The haunch of venison is usually roasted ; cover it with
fat bacon, and moisten it occasionally while roasting. Those
who like garlic can add a little. The fore-quarter is also
roasted, but after covering it with fat bacon, spit it and
baste frequently. When ready for serving, almost sever the
shoulder from the rest, and pour between a Maitre d'Hotel
sauce (p. 348).
16. Jugged Venison.
This is composed of the shoulders and the breast. Make
a sauce well browned; put to it a small quantity of sugar;
ENTBEMETS. 289
thin it with water : put in the pieces of venison, sonic shallots
chopped fine, a large glass of good red wine, fat bacon cut
into small squares, some salt, and a little pepper and thyme ;
stew the whole together. Just before serving, skim oft' the
fat : set the pieces of meat on the dish, and if you like,
add a few chopped truffles to the sauce, which serve in the
middle ; the darker the sauce is, the better. In serving,
put in a piece of sugar the size of a nut.
17. Jugged Hare.
Page 161 · 4 recipe records on this page
Presented as published in 1895. 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
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Cut some kidneys into thin slices and place a layer
of them in the bottom of 3'our pie-dish ; on the top put
chopped sweet herbs, such as parsley, thyme, shallots, with
mushrooms, pepper, and salt ; continue until the dish is
full, then cover the whole with slices of bacon ; finish your
pie, and bake it in the oven. When it is done, pick out the
bacon and skim off the fat ; take a glass of white wine and
a tolerable quantity of cullis, and reduce to the consistence
of a good sauce ; then squeeze a Seville orange into it. Serve
the pie hot.
12. Sheeps' Kidneys, Broiled.
Wash and dr}^ some nice kidneys; cut them in half,
and Avith a small skewer keep them open ui. imitation of
two shells; season them with salt and pepper, and dip
them into a little fresh melted butter. Broil first the side
that is cut, and be careful not to let the gravy droj) in
taking them off" the gridiron. Serve them in a hot dish,
with finely chopped parsley, melted butter, the juice of a
lemon, pep]3er, and salt, putting a little upon each kidney.
This makes an excellent breakfast for a company of
sportsmen.
13. Kidneys, "Tossed" in White Wine.
Cut up a beef kidney very fine, throwing aside the cord
or sinewy part ; put in a saute-pan w^ith a piece of butter
288 THE THOROUGH GOOD COOK.
and place the pan over a brisk fire, adding a spoonful of
flour and half a glass of white wine, pepper, salt, parsley,
and chives, chopped small. When the sauce is reduced
to its proper thickness, serve immediately. Indeed, 3'ou
cannot send up too promptly, if the kidneys are not to
harden. Yeal and mutton kidneys are prepared in the
same way.
14. Liver and Bacon.
Cut half a pound of bacon into thin rashers, and one
pound of calves' liver into slices the third of an inch
thick. Fry both sides of the bacon brown ; place it round
a dish before the fire. Dredge flour on both sides of the
liver ; fry it slowly till brown. Place it on the dish. Pour
away the fat ; dredge a dessertspoonful of dr}- flour into
the frying-pan ; pour in a gill of boiling water ; add a
dash of pepper and half a saltspoonful of salt ; shake the
pan till the gravy thickens and browns ; pour it over tlie
liver and bacon, and serve at once.
15. Venison.
The haunch of venison is usually roasted ; cover it with
fat bacon, and moisten it occasionally while roasting. Those
who like garlic can add a little. The fore-quarter is also
roasted, but after covering it with fat bacon, spit it and
baste frequently. When ready for serving, almost sever the
shoulder from the rest, and pour between a Maitre d'Hotel
sauce (p. 348).
16. Jugged Venison.
This is composed of the shoulders and the breast. Make
a sauce well browned; put to it a small quantity of sugar;
ENTBEMETS. 289
thin it with water : put in the pieces of venison, sonic shallots
chopped fine, a large glass of good red wine, fat bacon cut
into small squares, some salt, and a little pepper and thyme ;
stew the whole together. Just before serving, skim oft' the
fat : set the pieces of meat on the dish, and if you like,
add a few chopped truffles to the sauce, which serve in the
middle ; the darker the sauce is, the better. In serving,
put in a piece of sugar the size of a nut.
17. Jugged Hare.