Mutton Kidneys, Broiled or Boasted.— Split the kidneys in
two, without separating the halves ; peel off the thin outer skin ; pepper
and salt them slightly. Broil them, laying the flat sides first on the
gridiron, to keep the gravy in ; or fry them. The halves are placed
flat, side by side, and kept so by running a small tinned iron skewer
through them, and they are then roasted in a Dutch oven before the
fire, with the skewers still sticking in them. If lightly cooked they
will be rosy and tender inside. Between putting them to the fire and
taking them from it very little time should elapse. Immediately before
serving put on each half-kidney a bit of fresh butter as big as a hazel-
MEATS ! JOINTS, STEAKS, CHOPS, ENTBEES, ETC.
07
nut, and as much finely-chopped parsley as you can pinch between your
finger and thumb.
Mutton Kidneys, Stewed h la Francaise. — Remove the skins
from 6 kidneys✪ Mutton Kidneys, Broiled or Roasted ; cut them lengthwise into slices J inch thick. Season
each piece with salt and cayenne, and dip into some finely-powdered
parsley and thyme, two-thirds of the former and one of the latter ;
3 or 4 finely-minced shallots may be added. Melt a good-sized piece
of butter in the frying-pan, and put in the kidneys. Let them brown
on both sides. When nearly cooked, dredge a little flour quickly over
them ; add J pint of boiling stock or water, a tablespoonful of ketchup,
and the strained juice of half a lemon. When the gravy is just boiling,
lift out the kidneys, put them on a hot dish ; add 2 tablespoonfuls of
either port or claret to the sauce. Let it boil for 1 minute, then pour
it over the meat. Garnish with fried sippets. Time, 6 minutes to fry
the kidneys.
Boiled Leg of Mutton. — Cut off the shank-bone, trim the knuckle ;
plunge it into sufficient boiling water to cover. Let it boil up ; then
draw the saucepan to the side of the fire, where it should remain till
the finger can be borne in the water. Then place it sufficiently near
the fire that the water may gently simmer. If it boils fast, the meat
will be hard. Slum well, and add a little salt. Serve with carrots and
mashed turnips, which may be boiled with the meat, and send caper
sauce✪ Boiled Leg of Mutton to table. A leg of mutton of about 9 pounds takes 2j- hours after
the water boils ; one of 12 pounds, 3 hours.
Boiled Leg of Mutton, with. Cauliflower and Spinach. —
Take a leg of mutton, and boil it in a cloth. Boil 2 fine cauliflowers in
milk and water ; pull them into sprigs, and stew them with butter,
pepper, salt, and a little milk. Stew some spinach in a saucepan, and
put it into a | of a pint of gravy, with a piece of butter, and a little
flour✪ Boiled Leg of Mutton, with Cauliflower and Spinach. When all is done, put the mutton in the middle of the dish, the
spinach round it, and the cauliflower over all. The butter the cauli-
flower was stewed in must be poured over it, and it must be made to
appear like smooth cream.
Minced Mutton. — Take the remains of any cold mutton ; mix
with a teaspoonful of made mustard, a little pepper and salt, a dash of
cayenne, a little flour, a cupful of milk, and a bit of butter the size of a
walnut. Put all into a stewpan, keep stirring till it just boils, and then
serve very hot poured over small squares of fried bread.
Page 52 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mutton Kidneys, Broiled or Boasted.— Split the kidneys in two, without separating the halves ; peel off the thin outer skin ; pepper and salt them slightly. Broil them, laying the flat sides first on the gridiron, to keep the gravy in ; or fry them. The halves are placed flat, side by side, and kept so by running a small tinned iron skewer through them, and they are then roasted in a Dutch oven before the fire, with the skewers still sticking in them. If lightly cooked they will be rosy and tender inside. Between putting them to the fire and taking them from it very little time should elapse. Immediately before serving put on each half-kidney a bit of fresh butter as big as a hazel-
MEATS : JOINTS, STEAKS, CHOPS, ENTRIES, ETC.
nut, and as much finely-chopped parsley as you can pinch between your finger and thumb.
Mutton Kidneys, Stewed h la Francaise. — Remove the skins from 6 kidneys ; cut them lengthwise into slices J inch thick. Season each piece with salt and cayenne, and dip into some finely-powdered parsley and thyme, two-thirds of the former and one of the latter ;
3 or 4 finely-minced shallots may be added. Melt a good-sized piece of butter in the frying-pan, and put in the kidneys. Let them brown on both sides. When nearly cooked, dredge a little flour quickly over them ; add J pint of boiling stock or water, a tablespoonful of ketchup, and the strained juice of half a lemon. When the gravy is just boiling, lift out the kidneys, put them on a hot dish ; add 2 tablespoonfuls of either port or claret to the sauce. Let it boil for 1 minute, then pour it over the meat. Garnish with fried sippets. Time, 6 minutes to fry the kidneys.
Boiled Leg of Mutton. — Cut off the shank-bone, trim the knuckle ; plunge it into sufficient boiling water to cover. Let it boil up ; then draw the saucepan to the side of the fire, where it should remain till the finger can be borne in the water. Then place it sufficiently near the fire that the water may gently simmer. If it boils fast, the meat will be hard. Slum well, and add a little salt. Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper sauce to table. A leg of mutton of about 9 pounds takes 2j- hours after the water boils ; one of 12 pounds, 3 hours.
Boiled Leg of Mutton, with. Cauliflower and Spinach. — Take a leg of mutton, and boil it in a cloth. Boil 2 fine cauliflowers in milk and water ; pull them into sprigs, and stew them with butter, pepper, salt, and a little milk. Stew some spinach in a saucepan, and put it into a | of a pint of gravy, with a piece of butter, and a little flour. When all is done, put the mutton in the middle of the dish, the spinach round it, and the cauliflower over all. The butter the cauliflower was stewed in must be poured over it, and it must be made to appear like smooth cream.
Minced Mutton. — Take the remains of any cold mutton ; mix with a teaspoonful of made mustard, a little pepper and salt, a dash of cayenne, a little flour, a cupful of milk, and a bit of butter the size of a walnut. Put all into a stewpan, keep stirring till it just boils, and then serve very hot poured over small squares of fried bread.
Records on this page
Mutton Kidneys, Broiled or RoastedMutton Kidneys, Stewed à la FrancaiseBoiled Leg of MuttonMinced MuttonBoiled Leg of Mutton, with Cauliflower and Spinach