Tempting dishes for small incomes

Egg Kromeskies. Poach three eggs in water a little salted, with a tablespoonful of vinegar in it ; drain the eggs, sprinkle them with a little salt, pepper, and a dust of nutmeg. Dip them in batter and fry in boiling lard for one minute only. Epigram of Lamb and Peas. Place a breast of lamb in a stewpan, with a little water, three onions, one carrot, some outer sticks of celery, a little pepper, salt, parsley, and sweet herbs to taste. When cooked enough to allow it, pull out all the bones and put the breast between two dishes with a heavy weight on it. When cold cut it into small cutlets, egg and breadcrumb them, fry them a nice colour, and serve with some peas in the centre of the dish, or, if preferred, a puree made by boiling a pint of peas in salt and water, a slice of onion, a sprig of parsley, and a few mint leaves. When cooked pass it through a sieve and moisten with some stock, put it into a saucepan with a piece of butter, and work it over the fire till quite hot. Haricot Mutton. Cut up part of a best end of neck of mutton into chops, or the whole if required ; trim off most of the fat from the chops and fry them a delicate brown ; just flour them slightly before frying, and then put them into the saucepan ; fry a large carrot, cut in slices a turnip, a parsnip, two onions, add a stick or two of celery or some celery seed, and a handful of parsley. Season well with salt and pepper and a little mushroom catsup or Worcester sauce, and place them over the meat ; add some boiling stock to cover, and let them simmer very gently for a couple of hours. Then take up the meat and vegetables, cut the latter up small, and place it in a deep dish. Thicken the gravy with a little flour and butter, pour it over the meat and serve very hot. Kidney Fritters. Make a breakfast-cupful of nice frying batter, and stir in a tablespoonful of finely minced onion, a teaspoonful of mixed herbs, and a small pinch of cayenne. Take half-a-dozen sheep’s kidneys, remove the skin, and cut each one into three or four slices ; season these with a little salt, dip them into the batter — which ought to be thick enough to stick to the meat — and fry in boiling fat till sufficiently cooked and coloured a nice brown ; drain well and serve piled up with a little parsley powdered over the top and a few sprigs of parsley placed round about. Stewed Ox-Kidney. Cut the kidney into pieces about the size of half a sheep’s kidney ; brown the outside quickly in a fryingpan with a very little fat or butter ; then place them in some good dark gravy to stew very gently. Fry a few small onions in the frying-pan, 1 7 pan, after browning the outside of the kidneys, till the onions are nice and brown, and then add these to the stewed kidneys ; season with pepper and salt. These cannot be stewed too gently or slowly ; they must on no account boil or they will be spoilt. Stewed Kidneys. Skin and parboil kidneys, simmer till tender ; slice, and toss them in a saucepan with butter ; add pepper and salt and a slight dredging of flour. When the flour is well amalgamated with the butter, moisten with a little stock ; add wine, a little minced parsley, and a few drops of Worcester sauce. Let the whole simmer a few minutes and serve. It takes about an hour and a half to simmer the kidneys. Kidneys and Tomatoes.