Precautions. — Be careful not to flavour too strongly
with herbs or vegetables.
Stews.
> 39
KIDNEY SAUTg.
Ingredients.
Kidneys. Oil. Eschalots.
Stock. Parsley. Mushrooms.
1. Skin the kidneys, or kidnies , and cut them across
into slices of not more than half an inch in thickness.
2. Dredge them with flour, and place them on a dish.
3. Take a clean frying pan, and well cover the surface
with oil. 4. Let the oil come to a pale green colour.
5. Now add some finely minced eschalot, parsley, and
button mushrooms (if they can be obtained;. 6. Cook
in the oil for three minutes. 7. Add the slices of
kidney, and toss them so as to thoroughly mix.
8. Move them about with a wooden spoon. 9. Season
with pepper and salt. 10. Add a little meat stock.
.Precautions. — The temperature of the oil or
butter must not rise after adding the kidneys, or they
will harden. The sauce should be rather thick.
STEWED KIDNEYS.
Ingredients.
6 Kidneys. Thyme. 2 Mushrooms Lemon.
Parsley. 2 oz. of Butter. Stock✪ Stewed Kidneys.
1. Skin half a dozen kidneys, and remove all the fat.
2. Cut them across into slices not more than half an inch
in thickness. 3. Mince finely a small eschalot, two
mushrooms, and a little thyme, use double the quantity
of minced parsley. 4. Sprinkle the sliced kidneys with
the mixture and a little salt and pepper, with just the
smallest sprinkle of cayenne. 5. Melt two ounces of
butter in a clean stewpan, and fry the kidneys to a
brown colour, first on one side then the other. 6.
140
Buckmaster’s Cookery.
Thicken with flour, and finish with a gill or half a pint
of hot stock or gravy, and a squeeze of lemon. 7. Let
it just come to the boil. 8. Skim. 9. Serve with sippets
of fried bread. Salad oil may be used with the butter.
Precautions. — The kidneys are not to be opened,
but cut into slices across, and be careful not to fry
them too much.
STEWED CHEESE.
Ingredients.
\ lb. of Cheese. 2 Eggs. Ale or Chablis. Cayenne✪ Stewed Cheese.
1. Cut into thin slices half a pound of good
Gloucester or Cheddar cheese. 2. Take a clean
quart stewpan, and put in the cheese with a little old
ale or chablis, and stir over the fire till it is melted.
3. Beat up the yolks only of two eggs and a small tea-
spoonful of dry mustard and a dust of cayenne. 4. Stir
for three minutes over the fire, and serve very hot with
toasted or fried sippets of bread. The top may be
browned with a hot iron or salamander, or in front of
a brisk fire. Sometimes the cheese is spread over
toast and served.
Precautions. — Do not let it burn, and if the cheese
is not very rich add a little butter or salad oil ; serve
hot ; and be careful with the cayenne.
BEEF A LA MODE.
Ingredients.
5 lbs. of Flank of Beef. 2 Calf’s Feet. Stock.
4 lb. of Fat Bacon. Bouquet garni. 4 Carrots.
I Onion. Garlic.
This is a very popular dish, and, if nicely prepared,
is one which never fails to give satisfaction.
Beef & la Mode.
141
1. Take five pounds of thick flank of beef, and two
slices of fat bacon half an inch in thickness. 2. Remove
the rind, and cut the bacon into strips of half an inch ;
this will give you pieces half an inch in section.
3. Sprinkle the strips of bacon with pepper. 4. Tie
up the beef and lard it in the direction of its grain.
5. Place it in a stewpan, with two quarts of stock,
the rind of bacon, and two calf’s feet, all previously
blanched, and the feet boned. ✪ Beef a la Mode
Page 63 · 3 recipe records on this page
Presented as published in 1887. 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
Precautions. — Be careful not to flavour too strongly with herbs or vegetables.
Stews.
> 39
KIDNEY SAUTg.
Ingredients.
Kidneys. Oil. Eschalots.
Stock. Parsley. Mushrooms.
1. Skin the kidneys, and cut them across into slices of not more than half an inch in thickness.
2. Dredge them with flour, and place them on a dish.
3. Take a clean frying pan, and well cover the surface with oil. 4. Let the oil come to a pale green colour. 5. Now add some finely minced eschalot, parsley, and button mushrooms (if they can be obtained;. 6. Cook in the oil for three minutes. 7. Add the slices of kidney, and toss them so as to thoroughly mix. 8. Move them about with a wooden spoon. 9. Season with pepper and salt. 10. Add a little meat stock.
.Precautions. — The temperature of the oil or butter must not rise after adding the kidneys, or they will harden. The sauce should be rather thick.
STEWED KIDNEYS.
Ingredients.
6 Kidneys. Thyme. 2 Mushrooms Lemon.
Parsley. 2 oz. of Butter. Stock.
1. Skin half a dozen kidneys, and remove all the fat. 2. Cut them across into slices not more than half an inch in thickness. 3. Mince finely a small eschalot, two mushrooms, and a little thyme, use double the quantity of minced parsley. 4. Sprinkle the sliced kidneys with the mixture and a little salt and pepper, with just the smallest sprinkle of cayenne. 5. Melt two ounces of butter in a clean stewpan, and fry the kidneys to a brown colour, first on one side then the other. 6.
Buckmaster’s Cookery.
Thicken with flour, and finish with a gill or half a pint of hot stock or gravy, and a squeeze of lemon. 7. Let it just come to the boil. 8. Skim. 9. Serve with sippets of fried bread. Salad oil may be used with the butter.
Precautions. — The kidneys are not to be opened, but cut into slices across, and be careful not to fry them too much.
STEWED CHEESE.
Ingredients.
\ lb. of Cheese. 2 Eggs. Ale or Chablis. Cayenne.
1. Cut into thin slices half a pound of good Gloucester or Cheddar cheese. 2. Take a clean quart stewpan, and put in the cheese with a little old ale or chablis, and stir over the fire till it is melted. 3. Beat up the yolks only of two eggs and a small teaspoonful of dry mustard and a dust of cayenne. 4. Stir for three minutes over the fire, and serve very hot with toasted or fried sippets of bread. The top may be browned with a hot iron or salamander, or in front of a brisk fire. Sometimes the cheese is spread over toast and served.
Precautions. — Do not let it burn, and if the cheese is not very rich add a little butter or salad oil ; serve hot ; and be careful with the cayenne.
BEEF A LA MODE.
Ingredients.
5 lbs. of Flank of Beef. 2 Calf’s Feet. Stock.
4 lb. of Fat Bacon. Bouquet garni. 4 Carrots.
I Onion. Garlic.
This is a very popular dish, and, if nicely prepared, is one which never fails to give satisfaction.
Beef & la Mode.
1. Take five pounds of thick flank of beef, and two slices of fat bacon half an inch in thickness. 2. Remove the rind, and cut the bacon into strips of half an inch ; this will give you pieces half an inch in section. 3. Sprinkle the strips of bacon with pepper. 4. Tie up the beef and lard it in the direction of its grain. 5. Place it in a stewpan, with two quarts of stock, the rind of bacon, and two calf’s feet, all previously blanched, and the feet boned.
Records on this page
Stewed KidneysStewed CheeseBeef a la Mode