Mrs. Maclurcan's cookery book

Mode. — Boil the trotters and the knuckle bones for five hours with the cloves, herbs, spice and pepper, season rather strongly ; when well boiled take out the trotters and knuckles ; take every piece of meat off the bones and put in a presser ; be sure there are not any of the cloves or herbs among it ; place the presser on the ice ; when cold turn out and cut with a very sharp knife. 168— TROTTERS A LA JULIENNE. 6 trotters 1 onion 2 carrots 6 cloves 1 turnip Pepper and salt. Mode. — Cut up the carrots and turnip in very thin strips, also the onion ; put them on to boil with some of the liquor that the trotters have been boiled in, add the cloves, pepper and salt ; when the vegetables are cooked cut the trotters (which have been previously boiled) in two, and boil with vegetables for half an hour. 169— SHEEP'S KIDNEY (SAUTE). 6 sheep's kidneys 1 glass sherry Chopped parsley Pepper and salt Juice of a lemon. Mode. — Split the kidneys and take off the skin, cut each into small dice, dredge with a little flour, pepper and salt, put in a small frying pan with a little butter, fry until the kidneys are nearly cooked, then put in the sherry and juice of the lemon ; when nicely cooked shake the parsley into it ; serve on hot toast. Mutton Entrees. 170— STEWED SHEEP'S KIDNEYS. 6 kidneys A little flour 1 onion Butter Pepper and salt. Mode. — Cut the kidneys in half and take the skin off, then cut again in quarters, shake a little flour over them, slice the onion and put in the saucepan with the l)utter, when browned add the kidneys ; allow it to cook for about a quarter of an hour, put in sufficient water to cover, with a tablespoonful of sauce ; allow it to simmer for one hour ; serve with a casing of mashed potatoes. 171— DEVILLED KIDNEY. 6 kidneys Cayenne Butter Salt Mustard Juice of a lemon. Mode.—- Cut the kidneys lengthways, as nearly in half as possible, skin them, then score; make a paste of the butter, mustard, pepper and salt, spread this on the kidneys ; squeeze the lemon over them, put them on a grill flat side down ; when cooked that side tutn ; have ready very hot plates ; serve on fried bread, and shake a little parsley over them. Kidneys must be served straight from the grill and not too much cooked to be palatable. 172— GRILLED KIDNEY. 6 kidneys Pepper and salt Butter. Mode.— Cut the kidneys lengthways as far as you can without going right through the gland, skin, lay on a grill over a very clear fire, flat side down ; sprinkle a little salt and cayenne ; when cooked turn ; serve on a very hot dish on fried croutons. Mutton Entrees. 173— MINCED KIDNEYS (on Toast). 6 kidneys Chopped parsley Cayenne and salt 1 egg Butter. Mode. — Skin the kidneys, put through the mincing machine, put into a saucepan with the butter, a little cayenne and a saltspoonful of salt ; cook for fifteen minutes, then beat up the egg and add ; do not allow it to boil ; serve up on toast, then shake the chopped parsley over it 174— BRAIZED KIDNEY. 12 sheep's kidneys Parsley Butter " 1 onion