Sea Cookery

Skin the kidneys, remove the core, and allow them to soak in tepid water for five minutes. Cut the kidney into small pieces, and fry them brown. Put the butter in a pan over the fire, when hot stir in the flour until a light brown. Add the water, and when it has boiled add the kidney and remaining ingredients, season to taste and keep the gravy just below boiling point for thirty minutes. If the kidney is boiled it will toughen. STEAK AND KIDNEY PUDDING. 1 lb. flour 6 ozs. chopped suet 4 teaspoonfuls baking powder 1½ lbs. steak 4 lb. bacon ½ lb. beef kidney salt pepper water 1 small onion Chop the suet fine and mix with the flour, baking powder, and a pinch of salt. Make into a paste with cold water, roll out, and line a greased pudding mould. Cut the steak into strips about one and a half inches long and one inch wide, lay a piece of bacon on ■ each strip, and a piece of kidney on that ; roll them up and fill the • basin with the rolls. Sprinkle in a little chopped onion, salt and t pepper to taste. Three parts fill with cold water, lay on the top t paste, cover with greased paper, and steam three hours. Turn out I of the basin and serve very hot. HAM OMELETTE. 4 eggs 1 oz. butter 2 ozs. lean ham 1 tablespoonful cream or milk pinch of pepper Break the eggs into a bowl and beat them up thoroughly until very light, add the milk and pepper and beat all together for three minutes longer. Melt the butter in an omelette pan. Mince the ham finely and fry a few seconds in the butter. Add the beaten eggs and stir all together quickly. When the eggs commence to set stop stirring, smooth over the top and allow to brown beneath and set. Brown the top lightly before the fire, fold over, turn out on a hot dish, pour hot tomato sauce round, and serve immediately. SAUSAGES WITH TOMATOES. 2 lbs. sausages 1 lb. tomatoes pepper salt 1 oz. butter 1 onion, chopped £ pint brown gravy Separate the sausages and put them into boiling water, simmer fifteen minutes. Slice the tomatoes, place the slices in a pan with the gravy, chopped onion, butter, salt, and pepper. Simmer gently one hour. Pile the sausages neatly in the centre of a dish, pour over the stewed tomatoes, garnish with parsley, and serve with mashed potato. Or dust the sausages with flour, dip them in eggwash and bread crumbs, fry them a golden yellow in deep hot fat and dish up as above. MINCED VEAL. 1 lb. cold veal 1 pint water 2 oz. butter or dripping H oz. flour grated rind of half a lemon 1 teaspoonful mixed sweet herbs 1 carrot 1 blade mace 1 onion 1 dessertspoonful lemon juice pepper and salt to taste Take any bones from the veal and put them into a pan with the water, lemon rind, herbs, carrot, mace, and onion, and allow to simmer one hour. Mince the veal finely. Put the buttei into a pan and stir in the flour, when browned slightly, strain and add the liquor from the bones, add the minced veal,season to taste’ allow to simmer for five minutes, remove from the fire, add the lemon juice, and serve with sippets of toast and slices of fried bacon, or forcemeat balls. VEAL MOULD. 1 lb. veal ½ lb. ham 3 hard boiled eggs chopped parsleysalt pepper grated rind of a lemon ½ pint stock ½ oz. sheet gelatine a little butter