The encyclopaedia of practical cookery

fire until hot. Put the Kidneys into a pie-dish, cover with thin slices of bacon and three or four sliced hard-boiled eggs on the top. Pour the gravy into the dish, put a short paste cover on the top, place it in a quick oven, and bake for three-quarters-of-an-hour. Serve the pie either hot or cold. Kidney Pilau.- — Wash thoroughly 1 breakfast-cupful of rice and 1 teacupful of currants ; put them into a saucepan with a sliced onion, 1 saltspoonful of saffron, ^ saltspoonful each of ground mace, ginger, cloves, and nutmeg, loz. of butter, and 3 breakfast-cupfuls of water. Boil the rice gently until tender. Empty a tin of Kidneys into a stewpan, and put in with them loz. of butter, J table-spoonful each of sugar and chilli vinegar, and 1 saltspoonful of mace, season to taste with salt and pepper, and stir over the fire until very hot. When the rice is cooked, turn it on to a hot dish, put the Kidneys on it, garnish with sippets of toast or croutons of fried bread, and serve. Kidney and Tomato Jelly. — Empty a tin of tomatoes into a stewpan, and put in with them a small quantity of finely-chopped onions and parsley, 1 teaspoonful of sugar, ^ saltspoonful of ground mace, a very small quantity each of salt, cayenne pepper, and nutmeg, and loz. of soaked gelatine. Stir the mixture over a slow fire until the gelatine has dissolved. Put ten tinned Kidneys and a few pieces of cooked ham into a mould that has been rinsed out with cold water, and pour the tomatoes over the Kidneys. Stand the mould in a cold temperature until the jelly is firm. When ready to serve, turn the jelly out of the mould on to a dish over which has been spread a folded napkin or a fancy dish-paper. KIDNEY-BEAN. — See Beans. KILDERKIN.— The name for a beer- cask in common use, holding 18galls. KILOGRAM, KILOMETRE, &c. See Weights and Measures. KIMMEL. — See Kummel. KINGFISH. — This is an American fisli of the Menticirrus genus, commonly known as surf -whiting. It is highly esteemed for cooking, and when full-sized (about 15in. long) is convenient for a small dish. In outward appearance the head closely resembles the mullet, and the body the European whiting, varying somewhat in the colour of the skin, which is in some kinds handsomely marked with transverse clouds (see Fig. 1004). The Kingfish can be cooked in any manner suitable for whiting. Boiled Kingfish. — Clean the fish, put it in a fish-kettle with sufficient clear fish broth to cover, and boil gently. When the fisli is cooked, strain it carefully, slip it on to a folded napkin or an ornamental dish-paper on a hot dish, garnish with parsley, and servo witli a sauceboatful of either brown or white sauce a la Normando. KIPPER.— The literal meaning of this word is “ to hatch,” and is used in zoology to describe a salmon after spawning. When salmon were caught in this condition in Scotland, it was usual to prepare them by splitting them open, salting, and smoking them ; hence the term has been extended to the modg of preparation, and embraces other fish besides the salmon, such as Herrings. Utensils, Sauces, etc., referred to, see tinder their special heads.