Veal Kidney. — A veal kidney should
not properly be separated from the loin, but
should be roasted and served with it. If wished,
howe^'er, it may be cut off, and may then be
served with stews of veal, or minced and made
into forcemeat, and served on fried bread, or it
may be broiled or fried like a sheep's kidney.
Veal Kidney (a la maitre d'h6tel).— Cut
a veal kidney in half lengthwise. Season the
pieces with salt and pepper, dip them in clari-
fied butter, and afterwards in bread-crumbs,
and broU until sufficiently cooked. Put two
ounces of the freshest butter into an enamelled
saucepan, add a dessert-spoonful of finely-
minced parsley, a pinch of salt, another of
pepper, and a tea-spoonful of strained lemon-
juic✪ Veal Kidney (a la maitre d'hotel)e. Work these ingredients well together
with a wooden spoon, not on the fire, but near
it. "When thoroughly mixed, put the butter on
a hot dish, jjlace the broiled kidney upon it,
and serve. Time, seven or eight minutes to
broil the veal kidney ; three or four minutes to
mix the sauce. Probable cost, lOd. Suflicient
for one person.
Veal Kidney, Broiled. — Skin the kid-
ney, and cut it in halves lengthwise. Flatten
these, season with salt and cayenne, dip them
in clarified butter, and bread-crumb them.
Broil over a clear fire, and serve on a hot
dish with a small piece of maitre d'hotel
butter under them. This butter may be made
as follows : — Pick and wash half an ounce of
parsley. Chop it small, then put it in the comer
of a napkin, dip it in cold water, and wring it
dry. Put it in a basin with a little pepper and
salt, three ounces of butter, and a dessert-spoon-
ful of lemon-juice. Beat it with a wooden
spoon near the fire tiU it looks like cream, when
it will be ready for use. If it is placed too
near the fire to melt the butter the preparation
wiU be spoilt Time to broil the kidney, eight
minutes — four minutes to each side.
Veal Kidney Cakes.— Take a cold veal
kidney, mince finely both fat and lean, and mix
with it an equal weight of finely-grated bread-
crumbs. Season rather highly with pepper and
salt, and bind the mixture together Avith the
yolk of a well-beaten egg. Fonn it into cakes,
dip these into melted butter, and afterwards
into finely-grated bread-crumbs, and fry them
in a little hot butter or lard till brightly
browned. Drain the fat from them before
serving, and aiTange neatly on a dish garnished
with parsley✪ Veal Kidney Cakes. Send good brown sauce to table
in a tureen. Time to fry the cakes, about ten
minutes. Probable cost, 6d. Sufficient for two
or three persons.
Veal Kidneys, Roasted.— Take two veal
kidneys from a loin of veal which has been
roasted imtil done enough. IMince them finely
with some fat, and add a table-spoonful of
flavouring made of mushrooms which have
been stewed in butter, then chopped small, and
mixed with parsley, thj-me, and onion also
fried. Season the forcemeat with salt and
cayenne, and bind it together with raw egg.
Cut ene or two slices of stale crumb of bread
into neat shapes. Fry these in hot fat till they
are brightly browned on both sides, then drain
VEA
( 1051 )
VEA
them, and spread the forcemeat upon them half
an inch thick. Brush the surface over with
yolk of egg, and sprinkle bread-crumbs upon it.
Place the pieces of bread thus prcpai-ed on a
very hot dish, co\-er with a dish-cover, and
serve immediately.
Veal, Knuckle of, and Rice Soup.— ✪ Forcemeat on Fried Bread
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Veal Kidney. — A veal kidney should
not properly be separated from the loin, but
should be roasted and served with it. If wished,
howe^'er, it may be cut off, and may then be
served with stews of veal, or minced and made
into forcemeat, and served on fried bread, or it
may be broiled or fried like a sheep's kidney.
Veal Kidney (a la maitre d'h6tel).— Cut
a veal kidney in half lengthwise. Season the
pieces with salt and pepper, dip them in clari-
fied butter, and afterwards in bread-crumbs,
and broU until sufficiently cooked. Put two
ounces of the freshest butter into an enamelled
saucepan, add a dessert-spoonful of finely-
minced parsley, a pinch of salt, another of
pepper, and a tea-spoonful of strained lemon-
juice. Work these ingredients well together
with a wooden spoon, not on the fire, but near
it. "When thoroughly mixed, put the butter on
a hot dish, jjlace the broiled kidney upon it,
and serve. Time, seven or eight minutes to
broil the veal kidney ; three or four minutes to
mix the sauce. Probable cost, lOd. Suflicient
for one person.
Veal Kidney, Broiled. — Skin the kid-
ney, and cut it in halves lengthwise. Flatten
these, season with salt and cayenne, dip them
in clarified butter, and bread-crumb them.
Broil over a clear fire, and serve on a hot
dish with a small piece of maitre d'hotel
butter under them. This butter may be made
as follows : — Pick and wash half an ounce of
parsley. Chop it small, then put it in the comer
of a napkin, dip it in cold water, and wring it
dry. Put it in a basin with a little pepper and
salt, three ounces of butter, and a dessert-spoon-
ful of lemon-juice. Beat it with a wooden
spoon near the fire tiU it looks like cream, when
it will be ready for use. If it is placed too
near the fire to melt the butter the preparation
wiU be spoilt Time to broil the kidney, eight
minutes — four minutes to each side.
Veal Kidney Cakes.— Take a cold veal
kidney, mince finely both fat and lean, and mix
with it an equal weight of finely-grated bread-
crumbs. Season rather highly with pepper and
salt, and bind the mixture together Avith the
yolk of a well-beaten egg. Fonn it into cakes,
dip these into melted butter, and afterwards
into finely-grated bread-crumbs, and fry them
in a little hot butter or lard till brightly
browned. Drain the fat from them before
serving, and aiTange neatly on a dish garnished
with parsley. Send good brown sauce to table
in a tureen. Time to fry the cakes, about ten
minutes. Probable cost, 6d. Sufficient for two
or three persons.
Veal Kidneys, Roasted.— Take two veal
kidneys from a loin of veal which has been
roasted imtil done enough. IMince them finely
with some fat, and add a table-spoonful of
flavouring made of mushrooms which have
been stewed in butter, then chopped small, and
mixed with parsley, thj-me, and onion also
fried. Season the forcemeat with salt and
cayenne, and bind it together with raw egg.
Cut ene or two slices of stale crumb of bread
into neat shapes. Fry these in hot fat till they
are brightly browned on both sides, then drain
VEA
( 1051 )
VEA
them, and spread the forcemeat upon them half
an inch thick. Brush the surface over with
yolk of egg, and sprinkle bread-crumbs upon it.
Place the pieces of bread thus prcpai-ed on a
very hot dish, co\-er with a dish-cover, and
serve immediately.
Veal, Knuckle of, and Rice Soup.—