Method. — Skin the kidneys, cut them in halves. Chop the shalot✪ Kidneys a la Italienne, parsley, and mushroom. Put the butter into a saute-pan, and, when quite hot, saute the kidneys with the shalot, parsley, mushroom, and sea- soning for seven minutes ; then take them out and let them cool a little. Take a sixth portion of the sausage meat, pile it up on the cut side of the half kidney, and shape with a knife dipped in hot water till the kidney looks like a cone. Proceed with each piece in the same manner, and then roll the cones in bread crumbs ; dip them in beaten egg and roll again in bread crumbs, taking care to preserve the shape. Just before the kidneys are required, fry in boiling fat, in a wire basket, and drain on kitchen paper. To dish this entree, prepare a small dish of spinach ; pile it up in the centre of an entree dish, stand the cones round / 48 MEAT DISHES AND HOT ENTREES. the base of the spinach, and pour the Italian sauce round. Note. — Serve very hot. Mutton, Ibarlcot. Ingredients. — 2 lbs. best end of Neck of Mutton, 2 Carrots, 2 Onions, 2 Turnips, 2 ozs. Butter, 2 ozs. Flour, pints of Water, Pepper, and Salt✪ Mutton, Ibarlcot. Method. — Cut the mutton into neat pieces about inches long and fry it in the butter. Then take out the meat and add the flour, mixing it well into the butter and letting it brown. Add the trimmings of vegetables, fry for a minute or two, and then mix the water gradually. Let it come to the boil, put back the pieces of meat, and let it all simmer gently for an hour and a half. The vegetables should be cut into dice and boiled separately. For serving, place the meat round the edge of dish, strain the gravy over, and arrange the vegetables in a pile in the centre. NOTE. — Turn very little gas on to fry the meat, and full on for the gravy to boil, then reduce the flame to a quarter of an inch or less. ©j IRt&nep, Stewefc. Take an ox kidney and cut it up in pieces the size of a walnut. Make 2 ozs. of bacon fat hot and cook the kidney for five minutes. Then stir in a table- spoonful of flour, y2 gih of sherry, ]/2 teaspoonful of MEAT DISHES AND HOT ENTREES. 49 lemon juice, and pint of water or stock. Season to taste with salt and pepper✪ Kidney Stew, and stir gently until it boils ; then let it all simmer for ten minutes, and serve them up very hot. pig’s 3frg. Ingredients. — y2 lb. Pig’s Fry, yi. lb. Potatoes, l/2 lb. Onions, i teaspoonful of Sage, Salt, and Pepper✪ Pig’s Fry. Method. — Slice all these ingredients, chop the sage finely, and mix with the pepper and salt. Then put in the fry, onions, and potatoes in alternate layers in a deep pie dish, leaving potatoes on the top at last, and sprinkle the seasoning of sage, pepper, and salt over each layer. Bake about one hour and a half, and pour in about a gill of boiling water before baking. pigeons a la /HMrabeau. Ingredients. — 3 Pigeons, Watercress, Brown Sauce, Sausage Meat✪ Pigeons a la Mirabeau. Method. — Split the pigeons in halves, remove the breast-bone, and braize gently for half an hour; when cold, spread with a layer of sausage meat. Egg and bread crumb, and fry in boiling fat. Dish with brown sauce or tomato sauce round, and serve some good bread sauce with it. Garnish with watercress. NOTE. — That the birds must be lightly pressed be- tween two dishes after braizing, and allowed to get D 50 MEAT DISHES AND HOT ENTREES.

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Method. — Skin the kidneys, cut them in halves. Chop the shalot, parsley, and mushroom. Put the butter into a saute-pan, and, when quite hot, saute the kidneys with the shalot, parsley, mushroom, and sea- soning for seven minutes ; then take them out and let them cool a little. Take a sixth portion of the sausage meat, pile it up on the cut side of the half kidney, and shape with a knife dipped in hot water till the kidney looks like a cone. Proceed with each piece in the same manner, and then roll the cones in bread crumbs ; dip them in beaten egg and roll again in bread crumbs, taking care to preserve the shape. Just before the kidneys are required, fry in boiling fat, in a wire basket, and drain on kitchen paper. To dish this entree, prepare a small dish of spinach ; pile it up in the centre of an entree dish, stand the cones round / 48 MEAT DISHES AND HOT ENTREES. the base of the spinach, and pour the Italian sauce round. Note. — Serve very hot. Mutton, Ibarlcot. Ingredients. — 2 lbs. best end of Neck of Mutton, 2 Carrots, 2 Onions, 2 Turnips, 2 ozs. Butter, 2 ozs. Flour, pints of Water, Pepper, and Salt. Method. — Cut the mutton into neat pieces about inches long and fry it in the butter. Then take out the meat and add the flour, mixing it well into the butter and letting it brown. Add the trimmings of vegetables, fry for a minute or two, and then mix the water gradually. Let it come to the boil, put back the pieces of meat, and let it all simmer gently for an hour and a half. The vegetables should be cut into dice and boiled separately. For serving, place the meat round the edge of dish, strain the gravy over, and arrange the vegetables in a pile in the centre. NOTE. — Turn very little gas on to fry the meat, and full on for the gravy to boil, then reduce the flame to a quarter of an inch or less. ©j IRt&nep, Stewefc. Take an ox kidney and cut it up in pieces the size of a walnut. Make 2 ozs. of bacon fat hot and cook the kidney for five minutes. Then stir in a table- spoonful of flour, y2 gih of sherry, ]/2 teaspoonful of MEAT DISHES AND HOT ENTREES. 49 lemon juice, and pint of water or stock. Season to taste with salt and pepper, and stir gently until it boils ; then let it all simmer for ten minutes, and serve them up very hot. pig’s 3frg. Ingredients. — y2 lb. Pig’s Fry, yi. lb. Potatoes, l/2 lb. Onions, i teaspoonful of Sage, Salt, and Pepper. Method. — Slice all these ingredients, chop the sage finely, and mix with the pepper and salt. Then put in the fry, onions, and potatoes in alternate layers in a deep pie dish, leaving potatoes on the top at last, and sprinkle the seasoning of sage, pepper, and salt over each layer. Bake about one hour and a half, and pour in about a gill of boiling water before baking. pigeons a la /HMrabeau. Ingredients. — 3 Pigeons, Watercress, Brown Sauce, Sausage Meat. Method. — Split the pigeons in halves, remove the breast-bone, and braize gently for half an hour; when cold, spread with a layer of sausage meat. Egg and bread crumb, and fry in boiling fat. Dish with brown sauce or tomato sauce round, and serve some good bread sauce with it. Garnish with watercress. NOTE. — That the birds must be lightly pressed be- tween two dishes after braizing, and allowed to get D 50 MEAT DISHES AND HOT ENTREES.

Gas cookery