To Fry Kidneys . — Skin the kidneys and split lengthways.
Roll them in flour. Have ready some butter in a frying-pan
seasoned with pepper, salt, and chopped parsley. When it
begins to simmer lay the kidneys in and fry gently on both
sides till they are cooked. If they are cooked too fast they
become tough. Remove instantly when done and lay on a hot
dish. Add to the gravy from the kidneys a little stock thickened
with flour, boil up once, pour over the kidneys, and serve.
Kidneys are also sometimes fried in the frying-pan in which bacon
has been cooked, and the bacon fat does instead of butter, and
10
146 BREAKFAST DISHES AND SAVOURIES.
they are then served in the same dish as the bacon. For
breakfast they are very nice this way.
To Broil Kidneys . — Skin the kidneys carefully, but do not
slice or split them. Lay for ten minutes in warm (not hot)
melted butter, rolling them over and over that every part may be
well basted. Broil on a gridiron over a clear fire, turning them
every minute. They should be done in twelve minutes. Sprinkle
with salt and pepper and lay on a hot dish with a bit of butter on
each.
Omelette aux Fines Herbes. — 2 oz. butter, 4 eggs, salt,
pepper, chopped onion, parsley. Beat the eggs well, whites and
yolks separately, and add the herbs and seasoning. Put the
butter into the pan 3 when quite hot put in the other ingredients,
stir well, and as soon as it begins to set at the bottom of
the pan lift it up with a knife to let the liquid get under it ;
repeat this till nearly all the liquid has gone underneath and
become set. Fold the omelette in half before taking it out of the
pan, and bind the edges together with the egg that is still not set.
Serve immediately.
Sweet Omelette. — Make this exactly like the preceding
recipe, but omit the herbs and use a little jam, putting a spoonful
between the omelette when it is folded.
Porridge. — Oatmeal can be fine, medium, or coarse. Half a
pint of water is enough for one plate of porridge. Put as much
water as is required into a saucepan with a pinch of salt, and let
the water boil. With a knife sprinkle the meal in gradually,
stirring all the time. When the porridge is sufficiently thick draw
the saucepan back a little, put on the lid, and let it simmer gently
till wanted, the longer the better. If coarse oatmeal is used it is
best to soak it all night and put it on the fire in the morning
directly it is lighted. A basin of sugar and a jug of milk or cream
should be served with porridge.
Sausage Meat.— Cut the meat from the bones and stew the
bones with as much water as wall barely cover them till they have
BREAKFAST DISHES AND SAVOURIES.
H7
made a strong gravy. Weigh the pork, and for each pound of lean
take half a pound of fat. Cut the meat into small pieces and pass
it through a mincing machine. With each pound of meat put two
tablespoons of bread that have been rubbed through a wire sieve,
and add a teaspoon of salt, half a teaspoon of pepper, and half a
teaspoon of dried sage. Mix the herbs and seasoning with the
bread-crumbs, and then add the whole to the meat, being careful
to blend the ingredients thoroughly. Moisten the mince with a
tablespoon of gravy to each pound of meat✪ Sausage Meat. The meat is then
ready to be made into balls 5 flour them lightly before frying.
Page 97 · 1 recipe record on this page
Presented as published in 1901. 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
To Fry Kidneys . — Skin the kidneys and split lengthways. Roll them in flour. Have ready some butter in a frying-pan seasoned with pepper, salt, and chopped parsley. When it begins to simmer lay the kidneys in and fry gently on both sides till they are cooked. If they are cooked too fast they become tough. Remove instantly when done and lay on a hot dish. Add to the gravy from the kidneys a little stock thickened with flour, boil up once, pour over the kidneys, and serve. Kidneys are also sometimes fried in the frying-pan in which bacon has been cooked, and the bacon fat does instead of butter, and
they are then served in the same dish as the bacon. For breakfast they are very nice this way.
To Broil Kidneys . — Skin the kidneys carefully, but do not slice or split them. Lay for ten minutes in warm (not hot) melted butter, rolling them over and over that every part may be well basted. Broil on a gridiron over a clear fire, turning them every minute. They should be done in twelve minutes. Sprinkle with salt and pepper and lay on a hot dish with a bit of butter on each.
Omelette aux Fines Herbes. — 2 oz. butter, 4 eggs, salt, pepper, chopped onion, parsley. Beat the eggs well, whites and yolks separately, and add the herbs and seasoning. Put the butter into the pan; when quite hot put in the other ingredients, stir well, and as soon as it begins to set at the bottom of the pan lift it up with a knife to let the liquid get under it ; repeat this till nearly all the liquid has gone underneath and become set. Fold the omelette in half before taking it out of the pan, and bind the edges together with the egg that is still not set. Serve immediately.
Sweet Omelette. — Make this exactly like the preceding recipe, but omit the herbs and use a little jam, putting a spoonful between the omelette when it is folded.
Porridge. — Oatmeal can be fine, medium, or coarse. Half a pint of water is enough for one plate of porridge. Put as much water as is required into a saucepan with a pinch of salt, and let the water boil. With a knife sprinkle the meal in gradually, stirring all the time. When the porridge is sufficiently thick draw the saucepan back a little, put on the lid, and let it simmer gently till wanted, the longer the better. If coarse oatmeal is used it is best to soak it all night and put it on the fire in the morning directly it is lighted. A basin of sugar and a jug of milk or cream should be served with porridge.
Sausage Meat.— Cut the meat from the bones and stew the bones with as much water as will barely cover them till they have
H7
made a strong gravy. Weigh the pork, and for each pound of lean take half a pound of fat. Cut the meat into small pieces and pass it through a mincing machine. With each pound of meat put two tablespoons of bread that have been rubbed through a wire sieve, and add a teaspoon of salt, half a teaspoon of pepper, and half a teaspoon of dried sage. Mix the herbs and seasoning with the bread-crumbs, and then add the whole to the meat, being careful to blend the ingredients thoroughly. Moisten the mince with a tablespoon of gravy to each pound of meat. The meat is then ready to be made into balls; flour them lightly before frying.
Records on this page
Sausage Meat