A second Dudley book of cookery and other recipes

picked shrimps or prawns (or shelled and sliced crayfish), some finely chopped fried onions, some grated Parmesan cheese and a very little curry paste or powder, and finish with a small piece of fresh butter. BACON should be cut in very thin slices and put in the oven on a baking-sheet. The way of cooking makes more difference than the kind of bacon. Also it is best served upon a grid made to fit the dish. FLORENTINE SAVOURY RICE TO COOK BACON BOUCHEES OF RICE FILL some small bouchee shapes with savoury rice ; fry them in deep fat a light brown colour. Scoop out the centres and fill with scrambled eggs. Serve with fried parsley as a garnish. A good dish for breakfast or lunch. SAUTED KIDNEYS SIX kidneys, sliced. Put a little butter in an omelet pan on the stove ; when hot put in the kidneys and fry for about a minute. Season, and flour over with a small teaspoonful of flour. Stir, and wet with sufficient light stock to mix ; add the juice of one lemon and a little chopped parsley. Make hot, but do not allow to boil, as it hardens the kidneys. They should be served in a brown, fireproof dish with small squares of fried bread placed round the kidneys. % ROGNONS SAUTES AUX CHAMPIGNONS Ij^OUR to five sheeps’ kidneys, one ounce of butter, two small shallots, eight to ten fresh or preserved mushrooms, one gill of half-glaze sauce, a glass of Madeira, parsley, fried bread croutons cut into squares and seasoning. Remove the skin and core from the kidneys and cut into slices ; season with pepper and salt ; mince finely the shallots and slice the mushrooms. Put the butter into a saute pan, and when hot add the shallots and allow them to colour light brown ; then add the kidneys, and either shake or toss well over a brisk fire for about six minutes ; add the Madeira and cover the pan and allow the contents to infuse for a few seconds. Put in the sauce (which has previously been well reduced) and the mushrooms. Allow the whole to get thoroughly hot, but not to boil, else the kidneys will become hard. Dish up with the croutons of fried bread placed round the dish and a very little very finely chopped parsley sprinkled over them. Calves’ liver or kidneys may be prepared in the same way. % GRILLED KIDNEYS DIABLE STEEP as many sheeps' kidneys as are required in tepid water ; remove the skins and split each in half without quite detaching them ; fasten them on to wooden or steel skewers ; season with salt and pepper, and brush over with sweet oil or liquified butter. Place them on a well-greased gridiron and grill on both sides from five to eight minutes. Dish up on toasted and buttered bread, and serve with a small quantity of devilled butter placed in the centre of each kidney. Kidneys can be grilled in the same way and the centres filled with parsley butter, instead of devilled butter. Parsley butter is prepared as follows : — Mix one ounce of fresh butter with one teaspoonful of chopped parsley, a sprig of tarragon and one of chervil finely chopped, one teaspoonful of lemon juice and a pinch of salt and pepper. Spread on a plate ; put on ice and shape into pats when quite firm. FRIED HOMINY CAKES BOIL up half a pint of white stock and milk U with a large pat of butter and half a bay leaf. Stir in two ounces of hominy. Cook for ten