European and American cuisine

Mutton Kidney & la Mayence. — Split 6 mutton kidneys in halves, remove the white center, cut the kidneys into slices, season with 1 even tablespoonful seasoning salt. Melt 1 ounce butter in a saucepan, add 1 tablespoonful fine-chopped onion, y^ clove of bruised garlic, stir and cook 5 minutes ; then add the kidneys, cook 5 minutes; add 1 gill of red wine, continue to cook 3 minutes more. Melt Yt ounce butter in a small saucepan, add y^ teaspoonful flour, stir and cook 2 minutes ; add y^ cupful boiling water, y, teaspoonful beef extract, stir and cook 2 minutes ; season with a pinch of salt and pepper, add the sauce to the kidneys, toss for a few minutes over the fire, and serve. Kidney Sauté with Madeira Sauce.— Remove the white part of 6 mutton kidneys, cut the kidneys into slices, put, with Yt tablespoonful butter, in a small saucepan over the fire ; add 1 even teaspoonful salt, Y, even teaspoonful pepper, and cook 6 minutes. In the meantime cook 1 tablespoonful fine-chopped onion and carrot in Y, tablespoonful butter 6 minutes; add Y, tablespoonful flour, and cook 2 minutes; next add y^ cupful boiling water, 3 tablespoonfuls sherry wine, a little mushroom liquor, Y^ teaspoonful beef extract, a small bouquet, Ys even teaspoonful salt, and a little pepper, cook 10 minutes ; add the juice of Yt lemon, strain, and add it to the kidneys. Mix all together, and serve with croustade. Croustade of Kidney.— Line 6 tartlet molds with puff paste, cover with wax paper, fill with dry peas, and bake in a hot oven till done ; remove paper and peas, and fill them with the below-mentioned kidney preparation and serve hot. Prepare the kidney for the cronstade as follows : Split and remove the white fatty part of 8 medium-sized mutton or lamb kidneys, cut the kidneys into slices, put with 1 ounce butter in small saucepan over the fire, add 1 even teaspoonful salt, Vs even teaspoonf ul pepper, cook 6 minutes. In the meantime cook 1 tablespoonf ul fine-chopped onion and carrot in Y^ tablespoonf al butter 5 minutes ; add V^ tablespoonf ul fiour, cook 2 minutes ; next add Y, cupful boiling water, 3 tablespoonf uls sherry wine, 1 gill mushroom liquor, 1 teaspoonful beef extract, a small bouquet, Ys even teaspoonf al salt, and a little pepper, cook 10 minutes ; add the juice of Yt lemon, strain, and add it to the kidney ; toss for a few minutes over the fire, and use as directed. Mutton Kidney on Toast. — See Beef Eidkey on Toast. Irish Mutton Stew.— For this take 2Y« pounds of mutton from the forequarter (not too fat), place the meat in a saucepan, cover with boiling water, cook 3 minutes ; remove the meat, and instantly drop it into cold water, let it remain 5 minutes ; then take it out, cut it into 1½-inch pieces. Pare and cut into slices 6 medium-sized potatoes, 4 medium-sized onions, cut half a cabbage into shreds. Mix 2 even tablespoonfuls salt with 1 even teaspoonful white pepper. Put a layer of the meat into a deep pan, sprinkle over a little of the seasoning salt, then add a layer of onion, then potatoes, and next the cabbage, seasoning each layer with the seasoning salt ; continue in this way till all is in the pan. Add sufficient boiling water to nearly cover the stew, cover the pan, and place it in a vessel of hot water ; set it in a medium-hot oven, and bake 2Y» hours, or until done.