Chafing dish and casserole cookery

Skin and slice thinly three sheep’s kidneys. Melt half an ounce of butter in the blazer of a chafing dish, and fry in it a peeled and chopped shallot. Then put in the sliced kidneys, season with salt and pepper, and dredge over with a dessert-spoonful of flour. Stir the contents of Chafing Dish Cookery 29 the dish with a fork over a full flame for several minutes, long enough to fry the kidneys, then moisten with a quarter of a gill of stock or gravy, half a small glass of sherry or Marsala, and a teaspoonful of Holbrook’s Worcester sauce. Add also four or five sliced preserved mushrooms. Bring the whole to the boil whilst stirring, and simmer for five minutes ; sprinkle over a little chopped parsley, and serve hot. Minced Meat Toast. An Excellent Supper Dish. Mince or chop finely four to six ounces of cold meat, free from skin, gristle, and fat. Melt an ounce of butter in the chafing dish, and in it fry two slices of finely chopped onion. Add a dessert-spoonful of flour, and brown a little, then put in the meat, season to taste, and stir till quite hot. Moisten with quarter-gill of stock, and cook for ten minutes. Toast four to six slices of bread, butter them lightly when hot, and spread the mixture on each. Sprinkle over with chopped parsley, and serve. Salmi of Game. Melt one ounce of butter in a chafing dish, add to it half an ounce of flour, and stir until brown. Next add half a pint of stock or gravy made from the bones of game or cold meat, stir and cook for about ten minutes, season well with salt and pepper, and a pinch of cayenne, then add some cold neatly trimmed pieces of low cooked game. Add a tablespoonful of claret and a teaspoonful of red currant jelly, also a few stoned French olives if liked. Heat up thoroughly, then serve on a hot dish. Note. — Pigeon, duck, widgeon, partridge, grouse, etc., can be served in this manner. Creamed Peas. {Petits Pois d la Crime.) Take a pint of cooked green peas, preserved ones will do when fresh peas are not obtainable. 30 Chafing Dish Cookery Heat them up in boiling water containing salt and a sprig of green mint. Strain off the water and put the peas into the chafing dish with three or four table-spoonfuls of cream. Season with salt and pepper, also a good pinch of castor sugar. Add further a dessert-spoonful of finely chopped parsley, and stir carefully over the spirit flame till the peas and cream are thoroughly hot ; the cream must not be allowed to boil. A little fresh butter may also be added to the peas if liked. Tomatoes with Rice. Melt an ounce of butter in a chafing dish, and add six to eight firm tomatoes cut in slices, and previously peeled, a little lemon juice, salt and pepper and also a bayleaf. Cook until tender, then remove the bayleaf and add about four ounces of well-drained boiled rice, a table spoonful of grated cheese and another ounce of butter. Reheat and serve on a hot dish. Note. — Tinned tomatoes may also be used for this dish. Potatoes a la Hollandaise.