kidney beans. Itemove the skins ; and in order
to do this, the beans, if dry, must be soaked in
water for ten or twelve hours,- and afterwards
boiled until tender, when the skdns will slip off.
If fresh, they must be put into sealdmg water
for a minute, and the skins peeled oli. Tut the
beans into a saucepan, add as much good veal
stock as will cover them, with half a tea-spoon-
ful of salt, a quarter of a tea-spoonful of pepper,
the eighth part of a nutmeg, grated, a large
bunch of parsley, a small one of thyme, and
a piece of fresh butter, rolled in flour. Sim-
mer gently for fifteen minutes ; then take out
the herbs, and put into the sauce a glass of
sherry. Let it boil, then draw it from the fii'o
a minute to cool, and stir into it the yolks of
two eggs, mixed with half a cupful of thick
cream, and the strained juice of half a lemon✪ Kidney Beans, White, Fricasseed.
Serve on a hot dish, and garnish with French
beans, pickled. Time, half an hour to stew the
beans after the skins have been taken off.
Probable cost, 2d. or 3d. per pint. Sufficient
for three or four persons.
Kidney Fritters. — i\Iake a batter with
four well-beaten eggs, mixed with half a pint
of new milk, and flavoured with a little jjepper,
salt, and pounded mace. Stir into this a tea-
spoonful each of finely-shred chives, parsley, and
mushi-ooms, and a table-spoonful of the remains
of a cold veal kidney finely minced, and mixed
with half its weight of fat. Beat together for
two or three minutes, then melt an ounce of
butter✪ Kidney Fritters in the frying-pan, pour in the mixture,
and stir it until it is set. AVhen it is browned
on one side, turn it on a hot dish, hold a sala-
mander or red-hot shovel over it for a minute
©r two to colour it on the other, and serve
immediately. Time, five or six minutes. Pro-
bable cost, Is. Sufficient for three persons.
Kidney Gravy. — Take an ox kidney, or
if preferred, four sheeps' kidneys, cut into slices,
di-edge these with flour, and fry them lightly
in butter, with a thinly-sliced onion and a
bunch of sweet herbs. ]\Iove them about gently
until nicely browTied, then pour over them a
pint of water✪ Kidney Gravy. Simmer gently for an hour and a
half, strain, and set aside for use. Time, six
minutes to fry the meat. Probable cost. Is. 6d.
Sufficient for one pint of gravy.
Kidney Irish Stew.— Take the hard
core out of the middle of an ox kidney, and cut
it into pieces about one and a half inches square.
Season with salt and pepper, and put it into a
saucepan with an onion finely minced, and a
quarter of a pint of water, or stock. Let the
liquid boil, and remove the scum carefully;
then put half a dozen large peeled potatoes✪ Kidney Irish Stew into
the pan, and simmer gently until they are suffi-
ciently cooked, but imbroken. Put the kidney
in the middle of a dish, arrange the potatoes
round it, pour the gravy over all, and serve
as hot as possible. Time, one hour to simmer
the stew. Probable cost, Is. 6d. Sufficient for
three or four persons.
Page 782 · 4 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.
AI-modernized reading of the original text
kidney beans. Remove the skins ; and in order to do this, the beans, if dry, must be soaked in water for ten or twelve hours,- and afterwards boiled until tender, when the skins will slip off. If fresh, they must be put into scalding water for a minute, and the skins peeled oli. Tut the beans into a saucepan, add as much good veal stock as will cover them, with half a tea-spoonful of salt, a quarter of a tea-spoonful of pepper, the eighth part of a nutmeg, grated, a large bunch of parsley, a small one of thyme, and a piece of fresh butter, rolled in flour. Simmer gently for fifteen minutes ; then take out the herbs, and put into the sauce a glass of sherry. Let it boil, then draw it from the fire a minute to cool, and stir into it the yolks of two eggs, mixed with half a cupful of thick cream, and the strained juice of half a lemon. Serve on a hot dish, and garnish with French beans, pickled. Time, half an hour to stew the beans after the skins have been taken off. Probable cost, 2d. or 3d. per pint. Sufficient for three or four persons.
Kidney Fritters. — i\Iake a batter with four well-beaten eggs, mixed with half a pint of new milk, and flavoured with a little jjepper, salt, and pounded mace. Stir into this a teaspoonful each of finely-shred chives, parsley, and mushrooms, and a table-spoonful of the remains of a cold veal kidney finely minced, and mixed with half its weight of fat. Beat together for two or three minutes, then melt an ounce of butter in the frying-pan, pour in the mixture, and stir it until it is set. AVhen it is browned on one side, turn it on a hot dish, hold a salamander or red-hot shovel over it for a minute ©r two to colour it on the other, and serve immediately. Time, five or six minutes. Probable cost, Is. Sufficient for three persons.
Kidney Gravy. — Take an ox kidney, or if preferred, four sheeps' kidneys, cut into slices, di-edge these with flour, and fry them lightly in butter, with a thinly-sliced onion and a bunch of sweet herbs. ]\Iove them about gently until nicely browTied, then pour over them a pint of water. Simmer gently for an hour and a half, strain, and set aside for use. Time, six minutes to fry the meat. Probable cost. Is. 6d. Sufficient for one pint of gravy.
Kidney Irish Stew.— Take the hard core out of the middle of an ox kidney, and cut it into pieces about one and a half inches square. Season with salt and pepper, and put it into a saucepan with an onion finely minced, and a quarter of a pint of water, or stock. Let the liquid boil, and remove the scum carefully; then put half a dozen large peeled potatoes into the pan, and simmer gently until they are sufficiently cooked, but imbroken. Put the kidney in the middle of a dish, arrange the potatoes round it, pour the gravy over all, and serve as hot as possible. Time, one hour to simmer the stew. Probable cost, Is. 6d. Sufficient for three or four persons.
Records on this page
Kidney Beans, White, FricasseedKidney FrittersKidney GravyKidney Irish Stew