Tempting dishes for small incomes

Throw three kidneys in boiling water ; having skinned and split them open, pepper and salt them. Slice four tomatoes and put them into a saucepan, with a sliced onion, a gill of stock, salt and pepper, and stew for fifteen minutes. Put a quarter of a pound of butter or dripping in a fryingpan; put in the kidney and later the tomatoes, and fry. Pour into a buttered pie-dish, cover with bread-crumbs and egg over, and place in oven for ten minutes. Kromeskies. Take some pieces of meat or poultry and mix them with good brown sauce that is firm when cold ; fold up a small quantity of this in a slice of fat bacon, which must be cut as thin as possible and the ends closed, so that the sauce cannot escape whilst the kromeskies are fried. After wrapping them in the bacon dip them into batter and fry to a nice golden colour. Then arrange them on a dish in a pyramid and serve with fried parsley. Lamb Cutlets au Parmesan. Take the best end of a neck of lamb, take six cutlets and partly fry them, then steep them in a sauce made of two tablespoonfuls of white sauce, in which is mixed four spoonfuls of grated Parmesan cheese, and then coat them twice over with egg and bread-crumbs, make the surface very smooth and even, fry them a golden brown, dish them up in a circle and garnish with fried parsley. Lamb’s Fry. Parboil the sweetbreads. Throw them into cold water, and when cold trim them. Flour all the pieces and fry in the fryingpan in a little dripping or in the fat of the fried bacon, which should be served with the fry. When nicely browned pour a little water into the dripping-pan and thicken it with a little flour. Throw in a little chopped parsley and season with pepper and salt ; it takes about ten minutes to fry. Lamb’s Head Curry. Put a cleansed lamb’s head in a stewpan with sufficient water to cook it, having previously blanched it. Let it stew slowly till the meat falls from the bones. When cool cut it into small pieces. Fry a small onion in two ounces of butter to a light brown, add a tablespoonful of curry powder and half a spoonful of curry paste ; mix all together with half a pint of good gravy or stock, put in the meat and let it stew gently for half an hour. Stew the brains in water five minutes, chop them very fine, mixing with them a handful of breadcrumbs, a little chopped parsley, pepper and salt, bind together with an egg, and make them into small round balls ; egg and bread-crumb, then fry a pale brown ; serve the curry with the balls round and boiled rice served separately. Lobster Cutlets. Take all the meat from the lobster and cut it up in little pieces, with a small piece of onion, a teaspoonful of chopped parsley, a teaspoonful of anchovy sauce, a dust of cayenne and a piece of thin lemon-peel the size of the thumbnail ; pound all in a mortar till smooth, and mix in sufficient lobster butter to make the whole a bright red, then add butter till the mixture can be easily moulded ; after moulding, flour them, then egg and bread-crumb them till of a delicate brown ; stick in each a little piece of the tips of the small claws to represent a cutlet bone ; serve with fried parsley in the centre. Lobster butter is made by pounding the spawn with some butter in the mortar. Lobster Pancakes.