Beef Kidney. Take one kidney, one desertspoonful of
minced parsley, i teaspoonful of minced shalot, salt and
pepper to taste, ^ pint of gravy, 3 tablespoonfuls of sherry✪ Beef Kidney.
Take off a little of the kidney fat, mince it very fine, and
Meat and Hoiv to Cook It 33
put it in a frying pan; slice tlie kidney, sprinkle over it
parsley and shalots in the above proportion, add a seasoning
of pepper and salt, and fry it of a nice brown. When it is
done enough, dredge over a little flour, and pour in the
gravy and sherry. Let it just simmer, but not boil any
more, or the kidney would harden; serve very hot, and gar-
nish with croutons. Where the flavor of the shalot is dis-
liked, it may be omitted, and a small quantity of savory
herbs substituted for it.
Beef Kidney, No. 2. (x\ more simple method.) Cut
the kidney into thin slices, flour them, and fry of a nice
brown. When done, make a gravy in the pan by pouring
avv^ay the fat, putting in a small piece of butter, y^ pint of
boiling water, pepper and salt, and a tablespoonful of mush-
room keti^hup. Let the gravy just boil up, pour over the
kidney and serve.
Beefsteak Pie. Take three pounds of steak, seasoning
^^i^^^^i!.^.^ to taste, of salt, cayenne and black pepper,
crust, water and the yolk of an ^gg. Have
the steaks cut from a rump that has hung a
Beefsteak Pie. ^^^ days, that they may be tender, and be
particular that every portion is perfectly sweet. Cut the
steaks into pieces about three inches long and two wide,
allowing a small piece of fat to each piece of lean, and
arrange the meat in layers in a pie-dish. Between each
layer sprinkle a seasoning of salt, pepper and, when liked, a
few grains of cayenne. Fill the dish sufficiently with meat
to support the crust, and to give it a nice raised appearance
when baked, and not to look flat and hollow. Pour in
sufficient water to half fill the dish, and border it with
paste {sr- Pastry) ; brush it over with a little water, and
put on the cover; slightly press down the edges with the
thumb, and trim off close to the dish. Ornament the pie
with leaves or pieces of paste, cut in any shape that fancy
34 Meat and How to Cook It
may direct, brush it over with the beaten yolk of an ^%%;
make a hole in the top of the crust, and bake in a hot oven
for about an hour and a half. The addition of some sheep's
kidneys is an improvement; or, if these cannot be had, some
bullock's kidney, cut up small, is almost as good, and forms
an excellent gravy.
Beef Cake. Take the remains of cold roast beef; to
each pound of cold meat allow % lb. of bacon or ham;
seasoning to taste, of pepper and salt, i small bunch of
minced savory herbs, i or 2 eggs. Mince the beef very
finely (if under done, it will be better), add to it the bacon,
which must also be chopped very small, and mix well
together. Season, stir in the herbs, and bind with an egg,
or 2 should i not be sufficient. Make it into small square
cakes, about half an inch thickj fry them in hot dripping, and
serve in a dish with good gravy poured round them.
Boiled Tongue. You need one tongue, a bunch of savory ✪ Beef Kidney, No. 2
Page 25 · 5 recipe records on this page
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Beef Kidney. Take one kidney, one desertspoonful of
minced parsley, i teaspoonful of minced shalot, salt and
pepper to taste, ^ pint of gravy, 3 tablespoonfuls of sherry.
Take off a little of the kidney fat, mince it very fine, and
Meat and Hoiv to Cook It 33
put it in a frying pan; slice tlie kidney, sprinkle over it
parsley and shalots in the above proportion, add a seasoning
of pepper and salt, and fry it of a nice brown. When it is
done enough, dredge over a little flour, and pour in the
gravy and sherry. Let it just simmer, but not boil any
more, or the kidney would harden; serve very hot, and gar-
nish with croutons. Where the flavor of the shalot is dis-
liked, it may be omitted, and a small quantity of savory
herbs substituted for it.
Beef Kidney, No. 2. (x\ more simple method.) Cut
the kidney into thin slices, flour them, and fry of a nice
brown. When done, make a gravy in the pan by pouring
avv^ay the fat, putting in a small piece of butter, y^ pint of
boiling water, pepper and salt, and a tablespoonful of mush-
room keti^hup. Let the gravy just boil up, pour over the
kidney and serve.
Beefsteak Pie. Take three pounds of steak, seasoning
^^i^^^^i!.^.^ to taste, of salt, cayenne and black pepper,
crust, water and the yolk of an ^gg. Have
the steaks cut from a rump that has hung a
Beefsteak Pie. ^^^ days, that they may be tender, and be
particular that every portion is perfectly sweet. Cut the
steaks into pieces about three inches long and two wide,
allowing a small piece of fat to each piece of lean, and
arrange the meat in layers in a pie-dish. Between each
layer sprinkle a seasoning of salt, pepper and, when liked, a
few grains of cayenne. Fill the dish sufficiently with meat
to support the crust, and to give it a nice raised appearance
when baked, and not to look flat and hollow. Pour in
sufficient water to half fill the dish, and border it with
paste {sr- Pastry) ; brush it over with a little water, and
put on the cover; slightly press down the edges with the
thumb, and trim off close to the dish. Ornament the pie
with leaves or pieces of paste, cut in any shape that fancy
34 Meat and How to Cook It
may direct, brush it over with the beaten yolk of an ^%%;
make a hole in the top of the crust, and bake in a hot oven
for about an hour and a half. The addition of some sheep's
kidneys is an improvement; or, if these cannot be had, some
bullock's kidney, cut up small, is almost as good, and forms
an excellent gravy.
Beef Cake. Take the remains of cold roast beef; to
each pound of cold meat allow % lb. of bacon or ham;
seasoning to taste, of pepper and salt, i small bunch of
minced savory herbs, i or 2 eggs. Mince the beef very
finely (if under done, it will be better), add to it the bacon,
which must also be chopped very small, and mix well
together. Season, stir in the herbs, and bind with an egg,
or 2 should i not be sufficient. Make it into small square
cakes, about half an inch thickj fry them in hot dripping, and
serve in a dish with good gravy poured round them.
Boiled Tongue. You need one tongue, a bunch of savory