aad large seasoning of the following in-
gredients:— Some bread-crumbs, sweet herbs,
nutmeg, peppor, and salt ; brush the mutton
chops over with yolk of egg, and sprinkle the
alwve mixture thickly over them ; then tie the
chops together in their original order, run a
slender spit through them, and roast before a
quick iire, basting them well with butter and
the drippings from the meat, and throwing
more of the seasoning on them from time to
time. Serve with the gravy from the meat, and
have ready besides a boat of gravy, to which
has been added two table-spoonfuhi of ketchup
and a thickening of flour ; let this gravy boil ;
skim and mix it with the gravy m the di.^li.
Romembei' that all dishes of mutton should be
served as hot as possible. Time, a quarter of
an hour to a pound. Probable cost, lO^d. per
pound. Sufficient for four or five persons.
Mutton, Kebobbed (another wSij).—See
Kobob])ed Mutton or Veal.
Mutton Kidneys (a la Maitre d' Hotel).
— BroU three oi' four sheep's kidneys [see
Kidneys, Muttou, Broiled), lay them with the
rounded side downwards, and jjut about one
ounce of maitre d'hotcl butter, prepared as
follows, upon each one : — Put four ounces of
fresh butter into an enamelled saucepan, add a
little salt and cayenne, a table-spoonful of
finely-minced parsley, and a dessert-spoonful of
strained lemon- juice; work these ingredients
well together with a wooden spoon, not on the
fire but near it. When thoro uglily mixed di^^de
the butter into equal parts, put a piece upon each
kidney, and serve. Time, about six minutes to
broil the kidneys. Probable cost, 3d. each.
Sufficient for three or four persons.
Mutton Kidneys, Bread-crumbed.
—Take three or four mutton kidneys, cut them
open from the rounded part without separating
tliem; take off the thin skin, and pasa a small
skewer through the points and over the back to
keep them flat. Dissolve an ounce of butter in
a frying-pan, dip each kidney in this, and
afterwards strew some finely-grated bread-
crumbs over them. BroU them over a clear
fire for six minutes, throe minutes each side,
and dish them neatly on a hot dish. Probable
cost, 3d. each. Sufficient for two or three
persons.
Mutton BLidneys, Broiled.— Skin the
kidneys, and open them lengthwise with a
Iniife until the fat or root is reached, then keep
them open with a skewer ; season with pepper✪ Mutton Kebobbed,
and broil first on the cut side (this will best
preserve the gravy from wasting into the fire
when the other side is turned to it). Have
ready a round of buttered toast, draw out the
skowers and lay the kidneys on it, with a piece
of butter, cayenne, and salt on each. Serve
hot, or spread the following mixture, as a
higher relish, over the toast : — KJnead together
an ounce of butter, a tea-spoonful of mustard,
and cayenne to taste ; moisten with a tea-
sjwonful of Harvey sauce. Serve hot. Time,
six to eight minutes to broil. Probable cost,
3d. each. Allow one for each person.
Mutton Kidneys, Broiled (another
way). — Take three or four sheep's kidneys, cut
Page 968 · 2 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
and large seasoning of the following ingredients:— Some bread-crumbs, sweet herbs, nutmeg, peppor, and salt ; brush the mutton chops over with yolk of egg, and sprinkle the alwve mixture thickly over them ; then tie the chops together in their original order, run a slender spit through them, and roast before a quick fire, basting them well with butter and the drippings from the meat, and throwing more of the seasoning on them from time to time. Serve with the gravy from the meat, and have ready besides a boat of gravy, to which has been added two table-spoonfuhi of ketchup and a thickening of flour ; let this gravy boil ; skim and mix it with the gravy m the dish. Romembei' that all dishes of mutton should be served as hot as possible. Time, a quarter of an hour to a pound. Probable cost, 10d. per pound. Sufficient for four or five persons.
Mutton, Kebobbed (another way).—See Kebobbed Mutton or Veal.
Mutton Kidneys (a la Maitre d' Hotel). — BroU three oi' four sheep's kidneys [see Kidneys, Muttou, Broiled), lay them with the rounded side downwards, and put about one ounce of maitre d'hotcl butter, prepared as follows, upon each one : — Put four ounces of fresh butter into an enamelled saucepan, add a little salt and cayenne, a table-spoonful of finely-minced parsley, and a dessert-spoonful of strained lemon- juice; work these ingredients well together with a wooden spoon, not on the fire but near it. When thoroughly mixed divide the butter into equal parts, put a piece upon each kidney, and serve. Time, about six minutes to broil the kidneys. Probable cost, 3d. each. Sufficient for three or four persons.
Mutton Kidneys, Bread-crumbed.
—Take three or four mutton kidneys, cut them open from the rounded part without separating tliem; take off the thin skin, and pasa a small skewer through the points and over the back to keep them flat. Dissolve an ounce of butter in a frying-pan, dip each kidney in this, and afterwards strew some finely-grated breadcrumbs over them. BroU them over a clear fire for six minutes, throe minutes each side, and dish them neatly on a hot dish. Probable cost, 3d. each. Sufficient for two or three persons.
Mutton BLidneys, Broiled.— Skin the kidneys, and open them lengthwise with a Iniife until the fat or root is reached, then keep them open with a skewer ; season with pepper, and broil first on the cut side (this will best preserve the gravy from wasting into the fire when the other side is turned to it). Have ready a round of buttered toast, draw out the skowers and lay the kidneys on it, with a piece of butter, cayenne, and salt on each. Serve hot, or spread the following mixture, as a higher relish, over the toast : — KJnead together an ounce of butter, a tea-spoonful of mustard, and cayenne to taste ; moisten with a teasjwonful of Harvey sauce. Serve hot. Time, six to eight minutes to broil. Probable cost, 3d. each. Allow one for each person.
Mutton Kidneys, Broiled (another way). — Take three or four sheep's kidneys, cut
Records on this page
Mutton KebobbedMutton Kidneys a la Maitre d' Hotel