Cassell's dictionary of cookery

Kidney Omelet. — Take the remains of a. cold veal kidney, or if this is not at hand, cut a fresh one into slices, and fry it over a clear fire for three or four minutes. Mince it very finely, season with salt and cayenne, and mix two table-spoonfuls of the mince with the wellbeaten yolks of six and the whites of three eggs. Add three ounces of fresh butter, broken small. Put two ounces of butter in an omelet-pan, let it remain on a slow fire until it bubbles, then pour in the mixture, and stir briskly for three or four minutes until the eggs are set. Fold the edges of the omelet over neatly, and turn it carefully upon a hot dish. Serve immediately. If too much cooked it will be tough. Probable cost, Is. Sufficient for three or four persons. Kidney, Ox, Stewed.— Cut a fresh ox kidney into slices the eighth of an inch in thickness, soak them for a few minutes in lukewarm water, drain, and dry them thoroughly in a cloth. Season them with a little pepper, dredge flour thickly over them, and fry them in three ounces of hot butter, or dripping, until they are brightly browned. Pour the third of a pint of boiling water or stock over them, and add a dessert-spoonful of vinegar in which onions have been pickled, or, if this is not at hand, plain vinegar or lemon- juice; a finelyminced shallot, a table-spoonful of chopped parsley, and a little salt and cayenne. Thicken the gravy before serving, and garnish with fried parsley. Half a tea-spoonful of mixed mustard may be stirred into the sauce before it is taken from the fire, if this is liked. Time to stew, two hours. Probable cost, Is. 6d. Sufficient for two or three persons. Kidney Pie (for breakfast or luncheon). — Take four v(;al kidneys, and half its bulk in fat with each. Cut them into slices a quarter of an inch thick, season rather highly with salt and cayenne, and add half a tea-spoonful of powdered mace for the whole. Cut the meat from a calf's foot, and season it in the same way. Place a layer of kidney at the bottom of a piedish, strew over it two ounces of finely-minced ham, and lay on this the slices of calf's foot. Repeat until the dish is nearly full. Put the hard-boiled yolks of six eggs and half a dozen forcemeat balls at the top, and pour over them a quarter of a pint of veal stock, flavoured with lemon- juice. Line the edges of the dish with a good crust, cover it with the same, and bake in a moderate oven. Though forcemeat balls are an improvement to the pie, they may be dispensed with. They are made as follows: — Strain ten or twelve oysters from their liquid,, mince them very finely, and mix them with four ounces of finely-grated bread-crumbs, a table-spoonful of chopped parsley, half a teaspoonful of grated lemon-rind, and a little salt, cayenne, and mace. Mix these ingredients thoroughly. Bind them together with the unbeaten yolk of an egg and a little of the oyster liquor, make them into balls, and they are ready for use. This pie, which is generally a favourite, should be eaten cold. A good pie may be made with cold kidney and a fewslices of the kidney-fat from a cold loin of veal, instead of fresh kidneys. Time, from an hour KID ( 349 ) KIT ^nd a half to two hours to bake. Probable cost, 3s. Od. Sufficient for six or eight persons.