Domestic and economical cookery recipes

Halve the kidneys, melt the butter, add the flour and fry brown, pour in the stock, parsley, sauce, salt and pepper, boil up, put in the kidneys, and stew slowly one hour. Arrange kidney on a hot dish and pour the gravy over. No. 26. MUSHROOM SAVOURY. Small rounds of buttered toast | Mushrooms Slices of tomato j Pepper, salt and cayenne Place a slice of tomato upon each round of toast, then a small mushroom (stalk and peel removed). Put a small piece of butter upon the centre of mushroom, and bake in moderate oven until the mushrooms are tender. Serve hot, with finely chopped parsley sprinkled over. No. 27. BISCUIT SAVOURY. Butter some cheese biscuits upon both sides, sprinkle on one side some grated parmesan cheese, seasoned nicely with pepper, salt, and cayenne. Place in a moderate oven for about five minutes, and then serve. No. 28. DEVILLED ROES. The soft roes of fresh herrings, fried in butter, cayenne and salt to taste. Serve very hot on croutons of fried bread, or small pieces of buttered toast. No. 29. DEVILLED SHRIMPS. Shell the shrimps, make them hot in butter, add cayenne to taste. Serve on croutons or buttered toast. u HIGH-CLASS SOUPS. No. 30. FIRST STOCK FOR CLEAR SOUP. 4 lbs. shin of beef, or 2 lbs. 9> ,, and 2 lbs. knuckle of veal 5 pints of cold water 2 carrots 1 onion £ head of celery The white part of a leek 1 dozen peppercorns 1 sprig of parsley, thyme, and marjoram 1 bay leaf Pepper and salt Cut the meat into small pieces, break up the bone and remove the marrow ; put the bones and meat into the stock-pot with the cold water, add a little salt, and gently simmer the contents for half-an-hour ; then put in the vegetables, herbs, and peppercorns. Simmer for five hours. Strain into a clean pan, and put away until cold. Note. — First stock must not be allowed to boil. Sometimes a fowl is used in addition in making this stock. No. 31. WHITE STOCK. This maybe made according to the directions in preceding recipe, using white meat instead of beef, knuckle of veal, a rabbit or fowl make excellent white stock. A good white stock may be made by using bones and no meat ; a ham bone with the others flavours this stock nicely. No. 32. SECOND STOCK. Use any scraps of cooked or uncooked meat with any bones. Allow one quart of water to every pound of meat and bones, and use vegetables in the same proportion as for first stock. Boil the meat and bones gently for one hour, then put in the vegetables and boil for four-and-a-half to five hours longer ; strain ; bones may be put on again with fresh stock material, as they require long boiling to extract all the gelatine ; when cold, second stock should be a strong jelly. To flavour the stock more fully, the vegetables should be fried in a little dripping before they are added to the meat. No. 33. FISH STOCK. 4 lbs. of fish, or fish bones and trimmings 4 quarts of water 2 carrots 2 turnips 2 onions Half a head of celery 1 sprig of parsley, thyme, and a bay leaf 1 doz. peppercorns 3 cloves A little salt Put the fish, or fish bones, into a saucepan with the water and a little salt, and boil gently for half an hour. Then put in the vegetables, well cleansed and cut up, the herbs, peppercorns, &c., and boil gently for 4 to 5 hours. Strain.