National viands à la mode

lemon juice and let it simmer a little longer ; then throw in a handful of currants which have been soaked in a light hock, and just boil up once more. Fry the fillets, then cut them into slices, dish them up, and cover them with the sauce. Kalbsmilchen in Papier Ris de Veau en Papillotes Cut the sweetbreads (which must have been previously boiled till tender and allowed to get cold in braise ; see Braise) lengthwise in pieces half the thickness of a finger, and cover with the following mixture : two tablespoonfuls of pressed-out button mushrooms, the same of truffles, half as much parsley and shallot all cut up fine, salt, white pepper and nutmeg ; and steam them slowly in six ounces of butter or anchovy butter ; then let them get cold. In the meantime fold some writing paper, double and cut it according to the size of the sweetbreads ; it should be a good finger-breadth wider, so that when unfolded it has the shape of a heart. Paint the inside over with salad oil, cover the sweetbreads with the mushroom and truffle mixture, lay them on the paper ; fold it over, making a little fold underneath ; press down tightly ; make another fold in the middle, pressing it likewise down tightly, and so on till the whole is closed up and the sweetbreads do not lose any of the juice during the frying. They must be now fried or grilled over a gentle fire on both sides. The Braise Take two onions cut in slices, two carrots, the quarter of a head of celery, a bay leaf, three or four slices of lemon, a spoonful of whole white pepper, and half that quantity of cloves, fried to a white colour for about fifteen minutes in a pound of beef dripping or marrow ; then fill up with four pints of light stock, place in the meat required, and steam it ; season with salt ; keep the pan tightly closed and allow it to simmer slowly. When cooked, if it is to remain white, it should not be taken out till it has got cold. Kalbschnitten Veal Kidney Slices Mince some veal kidney very fine, take some butter and fry some very finely chopped parsley and a very little onion in it ; then soak two or three good slices of bread in water ; drain all the water off, add it to the butter, and fry all together until the whole becomes a mass, and then stir in gradually three whole eggs to it ; season with salt and pepper, a little nutmeg, and mix well with the chopped meat. Cut some little rounds of bread (not too thick) and spread the mince on to them ; the bread should have been previously dipped on one side into a beaten egg, to ensure its joining the mixture ; then dip some slices of the veal kidney into egg and then breadcrumb them and fry quickly in good hot dripping, and serve. Kartoffel-Klop Potato Dumplings Choose large and floury potatoes, and either boil them in their skins or bake them, so that they may be peeled after getting quite cold ; then grate them. Take a quarter of a pound of butter and three or