The King's College Hospital book of cooking recipes

Cut the remains of a joint of venison, or any tender cut of mutton or lamb, into long, thin fingers, 2 or 3 inches long, and quite free from skin, fat or gristle. Sprinkle with a little fine flour and lay aside. Pour some good brown stock, well cleared, into a stewpan with a small piece of glaze and I tablespoonful of currant jelly. Have ready some shredded slices of a large Spanish onion, cook these with the stock and jelly till quite tender, and boil up; then add a claret glassful of port wine, and lay in this sauce the sliced meat and allow all to boil up together once. Remove from the fire and serve very hot, garnished with fried sippets of toast, dipped in the wine and melted jelly. Mrs. Macnamara. Isle of Wight Timbale. Mince up any remains of cold beef, fat and lean together. To every pound of mince add 1 lb. of breadcrumbs soaked in a little warm stock. Celery salt to taste. Mix all together, and put in a plain mould that has been buttered, first putting hard-boiled egg, chopped in slices, and chopped parsley at the bottom of the mould. Steam i hour. Turn out and pour tomato sauce round. Miss Macpherson. Jugged Steak. Cut a piece of beef steak into nice square pieces, roll them round your finger; take a deep stone jar, pile the rolls one above the other; add two whole onions, one glass of port wine, pepper and salt to taste, a few peppercorns, no water; cover close. Put jar into boiling water, and stew till tender. This resembles jugged hare. Mrs. H. W. Price. Kidneys with Macaroni. Cook 4 ozs. of macaroni, broken into convenient pieces, in boiling water. Skin 2 or 3 mutton kidneys, remove the fat and cut them into thin slices; season with salt, cayenne and finely-minced herbs; fry them on both sides in butter, then stew them in ^ pint of gravy, well flavoured with fresh tomatoes, or with conserve de tomates, and a little basil; dish with a layer of the macaroni over them and the gravy poured over; add pepper, salt and some grated Parmesan cheese; brown with a salamander. Miss Baxter. Kidneys a la Brochette. Plunge some mutton kidneys in boiling water; open them down the centre, but do not separate them ; peel and pass a skewer across them to keep them open. Add pepper and salt and dip them into melted butter. Broil them over a clear fire on both sides, doing the cut side first; remove the skewers, have ready some maitre d'hôtel butter, put a small piece in the hollow of each kidney, and serve very hot. Maitre d’Hotel Butter. — Beat butter up with chopped parsley, salt, pepper and a little lemon juice. Miss Baxter. Lobseouse. Cut cold meat (beef is the best) into small, square, thick pieces. Cut potatoes in slices and boil them with the meat. Flavour with a little onion, pepper and salt. In about 1/2 hour it is browned at the top, when it must be served up in a large saucer or basin. Miss A. Hobill. Lunch Brawn. 1 Cow Heel (or 2 Pig’s Feet), ilb. shin of Beef. Scraps of Ham. Herbs, Thyme, etc. J-Tard Ebg, if liked, to ornament. Stew meat and heel together slowly with some water, herbs, and ham; pepper and salt (a little cayenne is good). When well cooked, cut np meat into fairly small pieces, pouring liquor and meat into a shape. Turn out the next day, and garnish with parsley and little rolls of cold ham