Modern cookery, in all its branches

Trim, and cut the kidney into slices ; season them with salt and pepper, and dredge them well with flour ; fry them on both sides, and when they are done through lift them out, empty the pan, and make gravy for them with a small slice of butter, a dessertspoonful of flour, pepper and salt, and a cup of boiling water ; shake these round and give them a minute’s simmering : add a little mushroom catsup, lemon juice, eschalot vinegar, or any store sauce that will give a good flavour. Minced herbs are to many tastes an improvement to this dish, to which a small quantity of onion shred fine can be added when it is liked. 6 to 9 minutes. AN EXCELLENT HASH OF COLD BEEF. Put a slice of butter into a thick saucepan, and when it boils throw in a dessertspoonful of minced herbs, and an onion (or two or three eschalots) shred small : shake them over the fire until they are lightly browned, then stir in a tablespoonful of flour, a little cayenne, some mace or nutmeg, and half a teaspoonful of salt. When the whole is well coloured, pour to it three-quarters of a pint or more of broth or gravy, according to the quantity of meat to be served in it. Let this boil gently for fifteen minutes ; then strain it, add half a wineglassful of mushroom or of compound catsup, lay in the meat, and keep it by the side of the fire until it is heated through and is on the point of simmering, but be sure not to let it boil. Serve it up in a very hot dish, and garnish it with fried or toasted sippets of bread. A COMMON HASH OF COLD BEEF OR MUTTON. Take the meat from the bones, slice it small, trim off the brown edges, and stew down the trimmings with the bones well broken, an onion, a bunch of thyme and parsley, a carrot cut into thick slices, a few peppercorns, four cloves, some salt, and a pint and a half of water. When this is reduced to little more than three quarters of a pint, strain it, clear it from the fat, thicken it with a large dessertspoonful of rice flour, or rather less of arrow-root, add salt and pepper if needed, boil the whole for a few minutes, then lay in the meat and heat it well. Boiled potatoes are sometimes sliced hot into a very common hash. Obs. — The cook should be reminded that if the meat in a hash or mince be allowed to boil, it will immediately become hard, and can then only be rendered eatable by very long stewing , which is by no means desirable for meat which is already sufficiently cooked , [chap. X. BRESLAW OF BEEF. (Good.) Trim the brown edges from half a pound of undressed roast beef, shred it small, and mix it with four ounces of fine bread-crumbs, a teaspoonful of minced parsley, and two-thirds as much of thyme, two ounces of butter broken small, half a cupful of gravy or cream, a high seasoning of pepper and cayenne and mace or nutmeg, a small teaspoonful of salt, and three large eggs well whisked. Melt a little butter in a deep dish, pour in the beef, and bake it half an hour ; turn it out, and send it to table with brown gravy in a tureen. When cream or gravy is not at hard, an additional egg or two and rather more butter must be used. We think that grated lemon-rind improves the breslaw. A portion of fat from the joint can be added where it is liked. The mixture is sometimes baked in buttered cups.