Plain cookery recipes

Remove the skin from the kidney, then wash it well in salt and water. Dry it, and cut it into small pieces, keeping back all the core. Make the dripping hot in a stewpan ; toss the kidney in a little of the flour and brown it well in the hot dripping, then lift it on to a plate. Fry the remaining flour slowly to a good brown colour, then add the stock gradually and a pinch of salt. Bring this to the boil, skim well, and season with pepper. Return the kidney to the pan, and simmer about two hours till tender. Arrange a border of mashed potatoes round a hot ashet, dish the kidney in the centre, and pour the sauce over. Stewed Breast of Veal. Two pounds breast of veal. Stuffing as for roast veal. One ounce dripping. One ounce flour. One onion, one carrot, turnip (small). Pepper and salt. One pint stock. one Rolls of bacon. Wipe, bone, and stuff the veal as for roast veal. Cut the onion in rings, make the dripping smoking hot in a stewpan ; brown the veal quickly ; lift on to a plate ; fry the onion for a few seconds, add the flour, and fry these together until of a good brown colour. Add the stock by degrees and a pinch of salt, bring to the boil, and skim. Return the veal to the pan ; simmer gently from two to two and a half hours. Place the veal on a hot dish. Add a few drops of cold water to the sauce, boil up briskly, and skim thoroughly. This is to remove any fat. Season the sauce well, and strain it over the veal. Garnish with strips of carrot and turnip cooked for about fifteen minutes in separate pans of boiling salted water, and with rolls of bacon. Haricot Mutton. One pound lean mutton or back ribs of mutton. One ounce of dripping. One ounce of flour. Small onion, carrot, turnip. Half a gill haricot beans. Pepper and salt. One pint of stock. Wipe and cut the mutton in pieces, not too small. If cutlet mutton is used, remove the chine bone, and divide it into cutlets. (For the method of cooking and dishing, see Stewed Beef, p. 42.) Note . — Soak the haricot beans all night, then put them on in a stewpan with plenty of cold water and a pinch of salt, bring to the boil, and cook for about two hours. Drain well, and use with the other vegetables. One pound of veal fillet. One ounce of dripping. One ounce of flour. Ragout of Veal. Pepper and salt. One pint of stock. Rolls of bacon. Small carrot, turnip, and onion. Wipe the veal; cut in neat pieces. Make the dripping smoking hot in a stewpan, and quickly brown the meat on both sides. Lift on to a plate. Cut up the onion in rings, and fry for a few seconds. Add the rest of the flour, and brown well. Add the stock by degrees, season with salt, bring to the boil, and skim. Return the meat to the pan, add the trimmings of carrot and turnip, and simmer from one to one and a half hours. Pile the meat neatly on a hot ashet. Boil up the sauce, and skim thoroughly. Season well, and strain over the meat. Garnish with rolls of bacon, and with strips of carrot and turnip cooked separately in boiling salted water, and serve. Note. — For Ragout of Rabbit. — Wash, cleanse, and joint rabbit, then cook as for ragout of veal. Mince Collops. Half a pound minced steak. One small onion. Half an ounce dripping. Half a pound stewing steak (thinly cut) or veal fillet. One onion. One teaspoonful of flour.