Liverpool School of Cookery recipe book

Method : Remove the fat and skin from the kidneys and divide them in halves. Cut away with a pair of scissors all the gristly part from the centre. Heat the butter in a small saucepan, put in the kidneys, cut side downwards, fry 2 minutes, turn, and fry 2 minutes on the other side. Remove the kidneys without spilling the gravy which has collected on the cut side. Put into the butter the rest of ingredients, bring to the boil, remove the pan from the fire. Lay in the kidneys, cut side upwards so as to keep in the gravy. Cover the pan closely and let it remain, in gentle heat for 6 or 8 minutes ; Kidney Saute. 2 sheep’s kidneys. 1 oz. butter. Chopped parsley and shalot. Pepper and salt. Chopped mushroom or mush- room powder. 4 tablespoonfuls water. A little lemon juice. it must not be allowed to boil. Serve with the gravy poured on the dish. Chicken Saute aux Champignons. 1 chicken. 2 oz. butter. 1 tablespoonful sherry. 3 tablespoonfuls brown sauce. 1 tablespoonful tomato pulp or sauce. 1 tablespoonful chopped parsley. A very small piece of onion. 1 teaspoonful sugar. Salt. Pepper. 1 bottle or J lb. white mushrooms. Method : Divide the chicken into neat pieces, removing all skin and superfluous bone. Fry in the butter for 10 minutes, then add the rest of the ingredients. The onion must be very finely chopped. Stew very gently for | hour. Dish in an entree dish and strain the sauce over. Chicken Saute aux Fines Herbes. — Omit the mushrooms and add instead a bouquet garni. Lapereau Saute. — Prepare the rabbit in the same manner as above, but cook about 1 hour. Fried Mutton Cutlets. Use the best end of neck of mutton. Saw across the long bones to make the cutlets of equal length — about 3^- or 4 inches long. To divide the cutlets, first divide the meat with a knife, then use a chopper to chop through the chine bone, afterwards removing the piece of this bone that is attached to each cutlet. Trim off most of the fat. Polish the inside curve of the bone by scraping it with a knife, after removing the skin found there. Bare about \ inch of bone at the end of each cutlet. Egg and crumb, and fry in bath of fat about 7 minutes, reducing the heat after the first minute to prevent their becoming too brown before they are cooked through. Free from grease on kitchen paper. Dish overlapping round a heap of mashed potatoes or green vegetables. Cutlets of Sweetbreads. 1 or 2 calf’s sweetbreads. I Vegetables for centre. Egg and crumbs. * Sauce. Method : Soak the sweetbreads in warm salted water for 2 hours. Parboil them, trim and simmer for 10 minutes. Place them between 2 plates and press till cold, then cut in slices | inch thick, dry in a little flour, egg and crumb, and fry in a bath of fat. Serve round a centre of peas, cucumber, or macedoine of vegetables, with good brown or other carefully and lightly flavoured sauce. Liver a la Franqaise. For the Mixture. 3 tablespoonfuls bread crumbs. Finely chopped fresh mushroom or mushroom powder. 1 small onion ) finely chopped. 2 sprigs parsley I £ teaspoonful salt. Pinch of pepper and nutmeg. 1^ lb. calf’s liver. Thin strips of bacon. ^ pint water or stock. 1 dessertspoonful Worcester sauce. Browned crumbs.