3. To grill the cutlets. — Paint each side with a little
butter or olive oil, sprinkle them with salt and pepper ;
place them on the grill, see that the bars of the grill are
perfectly clean, first put the grill close to the fire so that
the meat gets seized and the gravy preserved, then the
grill may be slightly raised. Turn the cutlets by taking
hold of the bone with your fingers, as the prick of a fork
causes the gravy to flow out. Grill three minutes one side,
two on the other. Serve the cutlets with mashed yam or
sweet potatoes piled in a dome shape in the centre.
Note. Cutlets can be cooked in the frying pan with a
little butter or lard, but they are better grilled.
Brains. (1).
Sheep’s brains. | 1 berkono or a pinch of pepper,
i pint boiling water. j A pinch of salt.
1 teaspoon butter. j (A tomato and a few sprigs
1 teaspoon vinegar. 1 of parsley).
1. Wash and soak the brains in cold water. Then
carefully skin them.
2. Put the pepper and salt in the boiling water, put in
the brains and boil them rapidly for three minutes. Take
them out and drain them.
3. Melt the butter, mix it with the vinegar and pour
over the brains. A sliced tomato and some sprigs of
parsley can be fried and served around the brains.
Brain Fritters. (II).
Sheep’s brains.
£ pint boiling water.
1 berkono or a pinch of pepper.
A pinch of salt.
1 dessertspoon flour.
Batter (see index).
1 teacup ground nut oil.
1. Prepare and boil the brains as above. Drain them,
cut them in slices half-an-inch thick and roll them lightly
in the flour spread on the cook’s board.
2. Heat the oil in the flat saucepan. When it is quite
hot and has ceased to bubble, dip the slices of brain in the
batter and drop them carefully into the fat. Take them
out as soon as they are bright yellow and serve very hot.
100
MUTTON AND BEEF.
Broiled Kidneys. (II).
Sheep’s kidneys. ! A slice of toast.
1 teaspoon butter or lard. (A teaspoon chopped parsley).
A pinch of salt✪ Broiled Kidneys and pepper.
1. Carefully clean and skin the kidneys.
2. Melt a teaspoon of butter or lard in the small enamel
saucepan, take it away from the fire and turn the kidneys
in the melted butter so as to baste them.
3. Have the grill ready and very clean. Put on it the
kidneys and grill them over a bright fire for about three
minutes, turning them over twice. Place the kidneys on
the piece of hot buttered toast, and if you have any good
butter, mix a little dab of it with the chopped parsley and
put in the middle of each one. Parsley alone can be used
if you have no butter.
Fried Kidneys. (I).
Sheep’s Iddneys. A slice of toast.
1 dessertspoon butter or lard. (A teaspoon chopped parsley) .
A pinch of salt and pepper.
1. Carefully clean and skin the kidneys.
2. Melt the butter or lard in the small frying pan.
When it begins to sing put in the kidneys and gently fry
them on both sides. They must not cook too fast or they
become tough, but they ought to be ready in five minutes
or less. Serve them on hot buttered toast sprinkled with
salt and pepper and with a little dab of butter mixed with
parsley, if available, placed in tbe middle of each one.
Note. If any bacon is being fried for breakfast, the
kidneys can be fried in any of the melted bacon fat left in
the pan instead of in butter or lard.
Fillet of Beef. (I).
About 2 lbs. fillet of beef. I i teaspoon salt. ✪ Fillet of Beef
Page 48 · 6 recipe records on this page
Presented as published in 1910. 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
3. To grill the cutlets. — Paint each side with a little butter or olive oil, sprinkle them with salt and pepper ; place them on the grill, see that the bars of the grill are perfectly clean, first put the grill close to the fire so that the meat gets seized and the gravy preserved, then the grill may be slightly raised. Turn the cutlets by taking hold of the bone with your fingers, as the prick of a fork causes the gravy to flow out. Grill three minutes one side, two on the other. Serve the cutlets with mashed yam or sweet potatoes piled in a dome shape in the centre.
Note. Cutlets can be cooked in the frying pan with a little butter or lard, but they are better grilled.
Brains. (1).
Sheep’s brains. | 1 berkono or a pinch of pepper,
i pint boiling water. j A pinch of salt.
1 teaspoon butter. j (A tomato and a few sprigs
1 teaspoon vinegar. 1 of parsley).
1. Wash and soak the brains in cold water. Then carefully skin them.
2. Put the pepper and salt in the boiling water, put in the brains and boil them rapidly for three minutes. Take them out and drain them.
3. Melt the butter, mix it with the vinegar and pour over the brains. A sliced tomato and some sprigs of parsley can be fried and served around the brains.
Brain Fritters. (II).
Sheep’s brains.
£ pint boiling water.
1 berkono or a pinch of pepper. A pinch of salt.
1 dessertspoon flour. Batter (see index).
1 teacup ground nut oil.
1. Prepare and boil the brains as above. Drain them, cut them in slices half-an-inch thick and roll them lightly in the flour spread on the cook’s board.
2. Heat the oil in the flat saucepan. When it is quite hot and has ceased to bubble, dip the slices of brain in the batter and drop them carefully into the fat. Take them out as soon as they are bright yellow and serve very hot.
Broiled Kidneys. (II).
Sheep’s kidneys. ! A slice of toast.
1 teaspoon butter or lard. (A teaspoon chopped parsley).
A pinch of salt and pepper.
1. Carefully clean and skin the kidneys.
2. Melt a teaspoon of butter or lard in the small enamel saucepan, take it away from the fire and turn the kidneys in the melted butter so as to baste them.
3. Have the grill ready and very clean. Put on it the kidneys and grill them over a bright fire for about three minutes, turning them over twice. Place the kidneys on the piece of hot buttered toast, and if you have any good butter, mix a little dab of it with the chopped parsley and put in the middle of each one. Parsley alone can be used if you have no butter.
Fried Kidneys. (I).
Sheep's kidneys. A slice of toast.
1 dessertspoon butter or lard. (A teaspoon chopped parsley) .
A pinch of salt and pepper.
1. Carefully clean and skin the kidneys.
2. Melt the butter or lard in the small frying pan. When it begins to sing put in the kidneys and gently fry them on both sides. They must not cook too fast or they become tough, but they ought to be ready in five minutes or less. Serve them on hot buttered toast sprinkled with salt and pepper and with a little dab of butter mixed with parsley, if available, placed in the middle of each one.
Note. If any bacon is being fried for breakfast, the kidneys can be fried in any of the melted bacon fat left in the pan instead of in butter or lard.
Fillet of Beef. (I).
About 2 lbs. fillet of beef. I i teaspoon salt.
Records on this page
Broiled KidneysFried KidneysBrainsBrain FrittersFillet of BeefTournedos