Pig's Kidneys, Pried. — Peel the
kidneys, cut them into slices, dip them in
clarified butter, and afterwards into a mixture,
made of two finely-minced shallots, two table-
spoonfuls of chopped parsley, a pinch of
powdered thjTne, and a little pepper and salt.
Fry them in an ounce of butter until thej' are
lightly browned, put them into a hot. dish, and
mix with the butter two table-spoonfuls of
thick brown gravy and two table-spoonfuls of
claret. Boil the sauce, pour it over the
kidneys, and serve hot. If no sauce is at hand,
take the kidneys uj), mix a tea-spoonful of flour
smoothly mth the butter in the pan, and add a
wine-glassful of boiling water, a dessert-spoon-
ful of mushroom-ketchup, a little salt✪ Pig's Head, Roast and
cayenne, and a glassful of claret. Boil the sauce,
and strain it over the kidneys. Time to fry,
six minutes. Probable cost of pig's kidneys,
6d. to 8d. each. Sufficient for two or three
persons.
Pig's Liver, Baked. — Pig's Hver may
be di-essed according to the directions given for
calf's liver. It is verj' good prepared as
follows : — Soak a fresh pig's liver and cut it into
slices less than half an inch thick. Boil and
mash two pounds of potatoes, and put a layer of
them at the bottom of a well-buttered mould.
Lay on this a few slices of the liver, with an
equal number of slices of fat bacon, and
sprinkle over the meat a little pepper, chopped
parsley, minced onion, and powdered sage.
Put in potatoes again, and repeat until the dish
is full, remembering always that the topmost
layer must consist of potatoes. Pour half a
cujjful of boiling stock or water over the whole,
and bake in a well-heated oven. Turn the
mould upon a hot dish, brown the top with a
salamander, and serve. A large handful of
parsley, two sage-leaves, two onions, and a tea-
spoonful of pepper, will season this dish. The
amount of salt required must be regulated by
the quality of the bacon. Time to bake, two
hom-s. Probable cost, 2s. Sufficient for three
or four persons.
Pig's Liver, Baked in a Caul.— Wash
and soak the liver until it is quite free from
blood. Divide it into halves, horizontally,
without separating the two pieces, and laj^ it
open on a dish. Sprinkle pepper and salt on it,
pour over it two ounces of clarified butter, and
let it lie for twenty minutes. Spread evenly
over it a layer of forcemeat, a quai-ter of an inch
in thickness, close the liver, and wrap it in some
pig's caul, or " leaf," which has been soaked in
cold water, drained, and di-ied in a soft cloth.
Put the roU in a deep dish, with a slice of
fat bacon under and over it, and bake in a
moderate oven. When it is done enough
take it out of its covering, and serve on a hot
dish, with the gravy which has flowed from it,
mixed wich a Little lemon-juice. The force-
meat may be made as follo^«« ; — Mince half a
pound of lean ham, and mix with it half a
poimd of fat bacon, four ounces of butter, half
a dozen chopped onions, a table-spoonful of
chopped parsley, a quarter of a tea-spoonful of
PIG
( 559 )
PIG
powdered thjine, a grated nutmeg, and a little
pepper. Pound these ingredients together, and
be sure that they are thoroughly blended.
Time to bake the liver, one hour and a half.
Probable cost, Is. 6d. Sufficient for three
or four persons. ✪ Baked Pig's Liver in a Caul
Page 1191 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Pig's Kidneys, Pried. — Peel the
kidneys, cut them into slices, dip them in
clarified butter, and afterwards into a mixture,
made of two finely-minced shallots, two table-
spoonfuls of chopped parsley, a pinch of
powdered thjTne, and a little pepper and salt.
Fry them in an ounce of butter until thej' are
lightly browned, put them into a hot. dish, and
mix with the butter two table-spoonfuls of
thick brown gravy and two table-spoonfuls of
claret. Boil the sauce, pour it over the
kidneys, and serve hot. If no sauce is at hand,
take the kidneys uj), mix a tea-spoonful of flour
smoothly mth the butter in the pan, and add a
wine-glassful of boiling water, a dessert-spoon-
ful of mushroom-ketchup, a little salt and
cayenne, and a glassful of claret. Boil the sauce,
and strain it over the kidneys. Time to fry,
six minutes. Probable cost of pig's kidneys,
6d. to 8d. each. Sufficient for two or three
persons.
Pig's Liver, Baked. — Pig's Hver may
be di-essed according to the directions given for
calf's liver. It is verj' good prepared as
follows : — Soak a fresh pig's liver and cut it into
slices less than half an inch thick. Boil and
mash two pounds of potatoes, and put a layer of
them at the bottom of a well-buttered mould.
Lay on this a few slices of the liver, with an
equal number of slices of fat bacon, and
sprinkle over the meat a little pepper, chopped
parsley, minced onion, and powdered sage.
Put in potatoes again, and repeat until the dish
is full, remembering always that the topmost
layer must consist of potatoes. Pour half a
cujjful of boiling stock or water over the whole,
and bake in a well-heated oven. Turn the
mould upon a hot dish, brown the top with a
salamander, and serve. A large handful of
parsley, two sage-leaves, two onions, and a tea-
spoonful of pepper, will season this dish. The
amount of salt required must be regulated by
the quality of the bacon. Time to bake, two
hom-s. Probable cost, 2s. Sufficient for three
or four persons.
Pig's Liver, Baked in a Caul.— Wash
and soak the liver until it is quite free from
blood. Divide it into halves, horizontally,
without separating the two pieces, and laj^ it
open on a dish. Sprinkle pepper and salt on it,
pour over it two ounces of clarified butter, and
let it lie for twenty minutes. Spread evenly
over it a layer of forcemeat, a quai-ter of an inch
in thickness, close the liver, and wrap it in some
pig's caul, or " leaf," which has been soaked in
cold water, drained, and di-ied in a soft cloth.
Put the roU in a deep dish, with a slice of
fat bacon under and over it, and bake in a
moderate oven. When it is done enough
take it out of its covering, and serve on a hot
dish, with the gravy which has flowed from it,
mixed wich a Little lemon-juice. The force-
meat may be made as follo^«« ; — Mince half a
pound of lean ham, and mix with it half a
poimd of fat bacon, four ounces of butter, half
a dozen chopped onions, a table-spoonful of
chopped parsley, a quarter of a tea-spoonful of
PIG
( 559 )
PIG
powdered thjine, a grated nutmeg, and a little
pepper. Pound these ingredients together, and
be sure that they are thoroughly blended.
Time to bake the liver, one hour and a half.
Probable cost, Is. 6d. Sufficient for three
or four persons.