Mrs. Maclurcan's cookery book

Breadcrumbs. Mode. — ^Cut the kidneys in half and skin ; butter a pie-dish, sprinkle some breadcrumbs and chopped parsley, and some onion cut up very finely ; then put in six of the kidneys, cover about a quarter of an inch thick^ with breadcrumbs, some chopped onion and parsley, pepper and salt ; put on some butter, put in the rest of the kidneys and some more breadcrumbs, pepper and salt, onion and parsley, only a little more butter ; bake for one hour, 175— KIDNEY SAVOUEY. 6 sheep's kidneys ^ lemon (juice) 12 white mushrooms Cayenne and salt 2 tomatoes Butter 3 eggs. Mode. — Cut the kidneys and skin, put them through the mincing machine with the mushrooms, tomatoes, season well with cayenne ; put a tablespoonful of butter in a saucepan ; when it bubbles add the mince and juice of the lemon, cook for half an hour, keep stiring all the time to prevent it burning ; serve on hot buttered toast, and garnish with a slice of lemon and hard-boiled egg. Mutton Entrees. 176— FRIED laDNEY. 6 kidneys Pepper and salt Butter. Mode. — Cut the kidneys lengthways and skin, put the butter in the pan (about a tablespoonful) ; when hot put in the kidneys flat side down, pepper and salt, and fry for ten minutes ; serve on fried bread. 177— MUTTON PIE. 3 lbs. breast mutton Pepper and salt 2 onions Pufi' paste. Mode. — Chop up the mutton in small pieces, trim away as much of the fat as you can ; put a layer of mutton in a pie-dish, a layer of onions thinly sliced, pepper and salt ; repeat until the pie-dish is full, about half-fill with water, cover and put in a quick oven, let it remain there for an hour, by that time the meat will be nearly cooked ; take out, put on a nice thick puff paste, put back in the oven ; when the paste is cooked it is ready for use. This can be made with cold mutton ; it answers nearly as well. 178— SQUAB PIE (Devonshire recipe). 3 lbs. mutton chops Pepper and salt 3 onions 6 cloves 5 apples Short paste. Mode. — Chop up the mutton rather small, slice the onions very thin, peel and slice the apples, put a layer of mutton, pepper and salt, cloves, a layer of onions, k layer of apples, and so on until the pie-dish is quite full ; fill the pie-dish about half-full of water, allow to cook in a quick oven for about an hour, cover with a nice butter or lard paste ; when the paste is cooked it is ready for use. This also can be made with cold meat. Mutton Entrees. 179— PEAS AND KLEIZ (Jewish recipe). 4 lbs. mutton chops 1 piece of ginger 1 qt. peas 3 eggs 2 onions 2 tablespoonfuls of flour Pepper and salt 1 cupful of breadcrumbs 1 tablespoonful of chopped parsley. Mode. — Cut the chops up into small pieces, put into a saucepan with the onions sliced, and ginger, pepper and salt to taste, put on sufficient water to well cover it, allow to boil for four hours ; have a quart of fresh peas, add these with two or three leaves of mint about half an hour before it is required. Beat up the eggs well, and add gradually the flour, breadcrumbs and parsley, pepper and salt, until it is a nice smooth batter. About a quarter of an hour before dishing pour the batter into the saucepan and put on the lid tightly and allow it to simmer ; this is called the Kleiz. 180— CUTLETS IN ASPIC.