The paper-bag cookery manual

Skin and cut into thin slices four or five sheeps’ kidneys, or one calf’s kidney ; season with salt and pepper, and sprinkle over a little melted butter, three slices of finely minced onion, also about a tablespoonful of flour. Mix all carefully and put into a well buttered paper-bag, together with a small glass of white wine and a gill of stock. Close up the bag securely, place it on a grid shelf in a fairly hot oven, and cook rather briskly for about 12 to 15 minutes ; if cooked too long the kidneys will get tough. To serve, open the bag, put the contents with the sauce into a hot dish, and sprinkle over a little chopped parsley. Fillets of Beef & la Yiennoise. Chop finely, or pass through the mincing machine, 1 lb. of lean beef, put it in a basin and add half a finely chopped onion, 4 ozs. of bread crumbs, season with salt and pepper, and mix with a well beaten egg ; shape into even-sized round flat cakes and brush over with butter. Dredge them lightly with flour and place them in a well buttered “Express” paper-bag, pouring a little clarified butter on top of each fillet, close up the bag securely, and bake on a wire grid in a fairly hot oven for about 15 or 20 minutes. Loin of Pork a la Robert. Bone half a small loin of pork and remove the rind if liked. Peel and chop finely two shallots, mix these with half ounce of butter and a table-spoonful of flour, also a peeled ripe tomato cut up very small. Put this mixture inside the loin and fold in the end, and season the meat with salt and pepper, now put it in a paper-bag with a gill of stock or water, close up the bag securely, and put it on a grid shelf and cook for about 1J to If hours in a fairly hot oven. Put the meat on a hot dish, mix the sauce formed in the bag with a little hot water and pour round the base of the pork, and serve. Ham and Eggs. Cut thinly the required number of rashers of ham or gammon ; trim off the rind, and enclose them in an “Express” paper-bag, and cook for about 6 minutes on a grid shelf in a fairly hot oven. Now take out the bag, and with a pair of scissors cut out the centre portion of the paper. Carefully break three new-laid eggs on top of the ham, put the bag back in the oven and cook for another 3 minutes ; then slide out the ham and eggs by means of a slice or skimmer on to a hot dish, and serve. POULTRY AND GAME. Roast Chicken. Cut the legs, close to thigh, of a chicken, well trussed for roasting ; spread over the breast part a layer of butter or dripping, then put it in a buttered paper-bag, fold in the end and fasten with clips, cook it on a grid shelf in a fairly hot oven for about 40 minutes; this is the time a moderate sized fowl will take. Take up the bird, remove the skewer and string, and put it on a hot dish ; prepare some gravy as directed for roast meat; garnish with watercress, and serve with bread sauce. Boiled Chicken.