Entrees made easy

slit them through, without actually dividing them ; then put 2 or 3 of them on a long skewer, running it through them so as to keep them open, dip them in good salad oil or liquefied butter, and broil them for 8 to 10 minutes. Serve on a very hot dish with a tiny piece of butter in each, and a dust of minced parsley, a squeeze of lemon juice, and pepper and salt. Sautéd Kidneys (Hot). Skin and core the kidneys as before, cut them in slices. Put 1 oz. of butter into a pan, and melt this, then fry a small shallot in this (cut up), put in the sliced kidneys and fry for about 5 minutes, tossing them occasionally, then sprinkling in rather less than 1 oz. of flour, and stir it all for 3 or 4 minutes longer over the fire, add 1 gill of good brown stock if at hand (water will do, but it is not so nice), stir it all until it boils, then simmer gently for 10 minutes ; serve on a wall of mashed potato, with the sauce round. Scotch Mince (Hot). Remove all the superfluous fat, gristle and skin from a piece of raw beef, and mince it finely, seasoning with pepper and salt ; add a little water or stock, mixing it all well together. Dissolve about 1 oz. of butter in a pan, and sprinkle in 1 oz. of flour and white breadcrumbs, put the mince into this when it has browned, stirring it all the time with a spoon to keep it free from lumps, till almost cooked, when you add a little more stock. If liked, some small slices of onion may be cooked with the mince. Tripe (Hot). Tripe is a thing that is very much despised as a rule, but if only properly cooked it is really delicious, and certainly one of the easiest things to digest. It is generally bought dressed and parcooked. Wash it well in salted cold water, then put it into a saucepan with either milk or white stock, and let it simmer for at least an hour, then take it out, and cut up into small pieces. Put it in a pan again with some Soubise sauce, simmer it in this for about 20 minutes more, and serve. Fricassee of Tripe (Hot). Simmer the tripe for an hour as before, and cut it up small ; put into a stewpan 1 oz. of butter, the same of flour, and | a teacupful each of stock r and water, and salt to taste, stir these all together over the fire for 2 or 3 minutes, and then put in the tripe, let it simmer for 10 minutes in this, adding a little more stock if necessary ; thicken this with the yolk of 1 egg ; just before serving add a few drops of lemon juice. Serve very hot . INDEX Batter, Frying, 16 Beef, Grenadins of, 29 Hashed, 54 Olives, 50 in Paper Cases, 58 Bobotjes, 66 Brown Glaze, 15 Bubble and Squeak, 57 Cannelon, 69 Cape Brady, 47 Cassolettes Meringu6es, 68 Casserole, Beef en, 43 of Chicken, 42 Duck en, 43 Chicken, Chaufroix of, 78 Creams, 82 Croustades of, 69 Fricassee of, 60 Hashed, 59 Mayonnaise of, 85 Chaufroix a la Paysanne, 79 Cornish Pasties, 74 Croustades, 65 Croquettes, 73 Curry, 61, 62 Cutlets, 18 to trim 1 8 of Chicken, to prepare, 20 a la Bretonne, 26 a la Finaneiere, 26 Fricasseed, 23 Fried, 22 Lamb, 20, 86 Mutton for an Invalid, Mutton, Chaufroix of, 8 1 Mutton, in Tomato Jelly, Cutlets, continued — en Papillotes, 23 Pork, to prepare, 2 Pork, 28 Rechauff5s, 63 a la Reform, 24 Saut6s, 21 Stewed, 22 Spiced, 23 a la Soubise, 25 Veal, 20, 26, 27 Duck, Mayonnaise of, 86 to use up Cold Roast,