Cookery for busy lives and small incomes

Method. — Cut the core from the ox kidney and slice the kidney. Put it into a saucepan and w’ell cover it with water, add the onions sliced, and cook gently for two hours, then add the potatoes sliced, pepper and salt, and more water if necessary. Continue cooking until the potatoes and kidney are quite tender. Ox Kidney Pie Proceed as directed in foregoing recipe, putting the kidneys and onion to cook for two hours. Then place them in a pie dish with the sliced potatoes. Cover with a crust, and bake for an hour. Ox Kidney Pudding Ingredients. — Those mentioned for stewed o.x kidney. Suet crust. Method. — Line a pudding dish as for beef steak pudding. Fill with the sliced kidney, and potatoes and onions in layers, season with pepper and salt. Pour in a cup of water, cover with the paste, and tie a scalded cloth over. Boil four hours. Serve in the pudding basin. Sheep’s Tails Stewed Stew the tails with vegetables as directed for stewed shin of beef. Ox kidney and sheep’s tails stewed together make an excellent dish. They will take about four hours to cook. Bullock’s Heart Thoroughly cleanse it, and cut off the lobes. Stuff it with veal forcemeat or sage and onion stuffing. Tie a piece of greased paper over the top. Roast or bake it. It must be basted constantly with dripping or it will be hard. It will take about two hours to cook. To make the gravy slice an onion and fry it brown in a little dripping, add the trimmings from the heart and any meat scraps. Simmer all together while the heart is cooking. Thicken with a little flour. Season with pepper and salt, and strain. Liver and Bacon Required. — 1 sheep’s or lb. of bullock’s liver. Flour, salt, and pepper, | lb. bacon. Method. — Wash and dry the liver and cut it into neat slices Cut the bacon into rashers, and remove the rind. Fry the bacon in a frying-pan. When cooked, remove it, put it on a hot dish and fry the liver. Each piece of liver should be drawn through flour before it is fried. When the liver is cooked, dredge the frying-pan with flour and fr}^ it brown. Pour in one pint and a quarter of boiling water, and stir and boil well ; add pepper and salt. Place the liver and bacon on a hot dish, and pour the gravy over. Stewed Liver Sheep’s, calf’s, or bullock’s liver may be cooked as mock goose or stewed pig’s fry, and makes a nice savoury dish. A little pickled pork cooked with it gives a nice flavour. Sea Pie Required. — 1 lb. of any scraps of beef, mutton, or pork, 4 onions, 3 lbs. of potatoes, a little celery (if possible), a little powdered thyme (if tomatoes are cheap, two or three of those will give a nice flavour), 1 lb. or more of suet crust (see Pastry), pepper and salt. Method. — Cut the meat up small and slice up the vegetables. Put them into a saucepan and cover with water ; add a little salt and pepper. Simmer for half an hour or longer if the meat is very tough, and then cover with a suet crust, which has b(,en rolled to the size of the saucepan ; cook for an hour and a half longer. To dish up, cut the suet crust into quarters ; remove them with a slice. Put the stew on a hot dish and place the suet crust round it. Other potatoes can be steamed on the top of the suet crust. They should be put on three-quarters of an hour before the stew is finished. Tripe and Onions