The art of cooking

Stewed Kidney. — One pair of ox-kidneys, one ounce of butter, one and one-half ounces of flour, onehalf ounce of flour of rice, three gills of second stock, one teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of mushroom catsup, six drops of carameL Begin by washing the kidneys thoroughly in cold water. Dry them well in a towel and cut into very thin slices. Prepare upon a plate the flour, pepper, and salt, into which dip each piece separately, and melting the butter in a frying pan, when the blue smoke arises, brown the kidney therein. As the pieces of kidney become brown remove them from the butter into a stew pan and when all are thus transferred, put the stock into the frying pan, and stir until it boils. When boiling pour the stock over the kidney in the stew-pan and let all cook over a very slow fire, for an hour and a half. At the end of this time put the flour of rice into a bowl, moisten it with the catsup, add the caramel, and pouring this into the stew-pan with the kidneys, cook all together for half an hour longer. Serve in a covered dish. Braised filet of Veal.— Three pounds of filet of veal, one-quarter of a pound of fat bacon, one and onehalf pints of stock, one carrot, one turnip, one head of celery, one. teaspoonful of whole white pepper, one teaspoonful of salt. Cut the bacon into thin strips about two inches in length and one-third of an inch in width. Place next the filet upon a board and with a sharp knife take off the skin, then threading a larding needle with the bacon, lard the top of the filet with it as thickly as possible. Wheii the veal is larded, cut the vegetables into small pieces and 56 ME A TS. put them into a braising, or ordinary copper stew-pan. Pour over them then the stock, add to this the peppercorns and salt, and lay the filet upon the vegetables which should be arranged thickly enough, to lift the meat quite above the stock. Place the braising-pan now over a quick fire, and baste the filet constantly until the stock boils. Cover the filet then with a sheet of greased kitchen paper, cut to the size of the braising-pan, close the lid of the pan and place it in a quick oven, where it must remain for an hour and a quarter. While in the oven the lid of the pan and the paper covering should be raised and the filet' basted at frequent intervals with the stock. At the expiration of the hour and a half, remove the filet to a hot platter and put the braising pan over a quick fire, until the stock is reduced to half the quantity, when it should be poured through a strainer around the meat and all hurried quickly to the table. Note. — The secret of successful larding lies in catting the strips of bacon long and taking a deep, long stitch with the larding needle. MEATS.— FOURTH DIVISION. COLD-MEAT DISHES. Rissoles. — Three-quarters of a pound of cold roast beef, one tablespoonf ul of chopped parsley, one teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg, one tablespoonful of milk, one egg, twelve ounces of flour, four ounces of butter, one teaspoonful of baking-powder, one and one-half gills of cold water, three ounces of vermicelli. Chop the cold meat very finely, the fat and lean to- CURRY. 57