Take four sheep's kidneys ; with a sharp knife cut each
kidney open lengthways down to the root, but do not
separate them ; skin them, and put a small skewer under
the white part of each to keep them flat. Make the grid-
iron warm and rub it over with butter ; place the kidneys
with the inside downwards, and broil them over a clear fire.
When sufficiently done on one side, turn on the other.
Remove the skewers, season with pepper and salt, put a
little piece of butter in the centre of each, and serve on
a piece of well-buttered toast✪ Broiled Kidneys. They must be sent to table
as hot as possible.
KIDNEYS {STEWED).
(Mrs. Fleming's Recipe.)
Parboil some sheep's kidneys, divide them, toss in %
pan with some pepper, salt, cayenne, and flour, and a
piece of butter. Then take a few spoonfuls of stock, a
little sherry, minced parsley, and half a teaspoonful of
Worcestershire sauce. Simmer gently {but do not boil) for
fifteen minutes.
KOESISTERS.
(Batavian or old Dutch Sweetmeat Recipe.)
Ingredients.
3 breakfast-cups of Flour. i teaspoonful of Mixed Spicei.
1 cup Brown Sugar. 4 Eggs well beaten.
2 teaspoontuls of Cinnamon. Half a cup of Fat and Butter melted.
A good tablespoonful of Yeast
Knead all well together, and let it stand for half an
hour, then roll out on a board made for the purpose. Cut
each about an inch and a half long, let them boil in fat
When done, dip the cakes into a syrup made of three cups
of sugar and two of water, well boiled and flavoured with
cinnamon. Will keep for months.
m8
L.
LAMB {STEWED WITH PEAS).
Ingi edients.
The Scrag or Breast of L4<r'i9, Salt, Pepper.
I quart of Green Peas. A little Butter and Flov.
A small Onion.
Joint the breast of lamb, lay it in a stewing-pan with
water enough to cover it. Slice the onion and put it over
the meat. Cover the saucepan close, and let it stew or
simmer for twenty minutes ; take off the scum. Add salt,
and the quart of green peas (shelled). Cover the pot, and
let it stew for half an hour. Work a spoonful of flour into
a lump of butter, and stir into the stew ; add pepper, and
let it stew for ten minutes longer. Time, one hour.
"LEMON SOLID."— See Cream.
LIME WATER.
Two tablespoonfuls of fine lime to a quart of boiling
water. Mix well, and when the lime has drained to the
bottom pour the clear water into a bottle ; cork and keep
for use, A tablespoonful taken in milk is very good for
indigestion. (Prepare lime water for " Mebos " this way.)
LIQUEUR {ORANGE).
(Mrs. Myberg Elsinberg. Old Dutch Recipe.)
Ingredients.
5 bottles of Brandy. 4 lb. of white Loaf Sugar.
9 sweet Oranges (Peel and Juice). A few sticks of Cinnamon.
Cut four incisions in the oranges and squeeze them
slightly, then let all soak together for ten days, then bottle.
■33
L] LIQUEUR (ANOTHER ORANGE— VANDERHUM).
UQUEUR (ANOTHER ORANGE).
(Old country.)
Peel very thinly ten oranges and ten lemons. Put the
peel on four bottles of good Cape brandy, add four pounds
of white sugar. Let it stand for eight or ten days, stirring
every day, morning and evening. Strain and bottle.
Page 43 · 4 recipe records on this page
Presented as published in 1891. 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
Take four sheep's kidneys ; with a sharp knife cut each kidney open lengthways down to the root, but do not separate them ; skin them, and put a small skewer under the white part of each to keep them flat. Make the gridiron warm and rub it over with butter ; place the kidneys with the inside downwards, and broil them over a clear fire. When sufficiently done on one side, turn on the other. Remove the skewers, season with pepper and salt, put a little piece of butter in the centre of each, and serve on a piece of well-buttered toast. They must be sent to table as hot as possible.
KIDNEYS {STEWED). (Mrs. Fleming's Recipe.)
Parboil some sheep's kidneys, divide them, toss in % pan with some pepper, salt, cayenne, and flour, and a piece of butter. Then take a few spoonfuls of stock, a little sherry, minced parsley, and half a teaspoonful of Worcestershire sauce. Simmer gently {but do not boil) for fifteen minutes.
KOESISTERS. (Batavian or old Dutch Sweetmeat Recipe.)
Ingredients. 3 breakfast-cups of Flour. i teaspoonful of Mixed Spicei.
1 cup Brown Sugar. 4 Eggs well beaten.
2 teaspoontuls of Cinnamon. Half a cup of Fat and Butter melted.
A good tablespoonful of Yeast
Knead all well together, and let it stand for half an hour, then roll out on a board made for the purpose. Cut each about an inch and a half long, let them boil in fat When done, dip the cakes into a syrup made of three cups of sugar and two of water, well boiled and flavoured with cinnamon. Will keep for months.
m8
LAMB {STEWED WITH PEAS).
Ingi edients.
The Scrag or Breast of Lamb, Salt, Pepper.
I quart of Green Peas. A little Butter and Flour.
A small Onion.
Joint the breast of lamb, lay it in a stewing-pan with water enough to cover it. Slice the onion and put it over the meat. Cover the saucepan close, and let it stew or simmer for twenty minutes ; take off the scum. Add salt, and the quart of green peas (shelled). Cover the pot, and let it stew for half an hour. Work a spoonful of flour into a lump of butter, and stir into the stew ; add pepper, and let it stew for ten minutes longer. Time, one hour.
"LEMON SOLID."— See Cream.
LIME WATER.
Two tablespoonfuls of fine lime to a quart of boiling water. Mix well, and when the lime has drained to the bottom pour the clear water into a bottle ; cork and keep for use, A tablespoonful taken in milk is very good for indigestion. (Prepare lime water for " Mebos " this way.)
LIQUEUR {ORANGE). (Mrs. Myberg Elsinberg. Old Dutch Recipe.)
Ingredients.
5 bottles of Brandy. 4 lb. of white Loaf Sugar.
9 sweet Oranges (Peel and Juice). A few sticks of Cinnamon.
Cut four incisions in the oranges and squeeze them slightly, then let all soak together for ten days, then bottle.
L] LIQUEUR (ANOTHER ORANGE— VANDERHUM).
UQUEUR (ANOTHER ORANGE).
(Old country.)
Peel very thinly ten oranges and ten lemons. Put the
peel on four bottles of good Cape brandy, add four pounds
of white sugar. Let it stand for eight or ten days, stirring
every day, morning and evening. Strain and bottle.
Records on this page
Stewed KidneysBroiled KidneysStewed Lamb with PeasKoesisters