Skin, trim, and split lengthwise one dozen kidneys. Put
them in a dish and season with salt, pepper, and sweet oil.
Tben put them on skewers — if not Silver, bave them brighi
and fresh-looking. Run the skewer through the centre of the
two kidneys; do not separate them. Roll in fine bread crumbs✪ Broiled Lamb's Kidneys
and broil over a moderate fire for five minutes. Serve on a
folded napkin with a thick brown sauce seasoned with Madeira
in a separate dish.
Devilled Lamb's Kidneys
Prepare the kidneys the same as for broiling, and broil them
for a minute or two on each side. Remove f rom the fire. Roll
them weU in English niustard paste which is seasoned with salt,
a little white pepper, and a dash of cayenne. Then roll again
in fine bread crumbs✪ Devilled Lamb's Kidneys. Return them to the fire and broil four
of five minutes longer. Serve with maitre d'hotel sauce poured
over them.
Baked Pork and Beans
Soak one quart of white beans in cold water for twelve
hours. Then put them in a pan with four quarts of cold water.
Let them come to a boil and add salt, white pepper to taste, a
white onion with two whole cloves stuck in it, one carrot, a
bunch of parsley, and a f our-pound piece of salt pork — a streak
of fat and a streak of lean. Before adding the pork, soak it for
two hours in tepid water. Boil ali slowly for two hours. Take
the pork out and let it drain. Also remove the onion, carrots,
and parsley. Strain off the liquid from the beans. Pour them
into a hollow baking dish — an earthen one is the better — with
two tablespoonfuls of molasses✪ Baked Pork and Beans over them. Score the fatty
174 MRS. aEELY'a COOK BOOK
side of the pork. Press it down in the centre of the beana.
Bake one hour in a moderate oven. Occasiònally baste the pork
with the gravy from the beans. Serve in the baking dish.
Have it either hot or cold.
Boiled Ham
Soak the ham twenty-four hours, or more if large✪ Boiled Ham, or dry
and har4. Put it in cold water and set on the back of the
stove with a few soup vegetables or herbs. Cook very gently
from eight to ten hours. The ham should stay on the stove f our
or five hours before it really starts to cook. It should then
simmer very gently. Take up the ham ; and if you bave time,
let it get cold. Remove the skin, trim neatly, and put it on to
braise for one hour in Sherry or Champagne. Take up, bake
about thirty minutes, and serve with red currant jelly on the
top.
Baked Ha^n with Hot Sauce
Remove the thigh-bone of the ham and let it soak in cold
water for twenty-four hours before cooking. Then put it in
a boiler and boil gradually for three hours. Take it out and
remove the rind. Place it in a tightly covered pan with a few
carrots, onions, biade of mace, whole cloves, allspice, bay leaf,
and one bunch of cooking celery, and add about four quarta of
stock or water✪ Baked Ham with Hot Sauce. Place the pan in the oven and be careful that
your lid fìts closely. Let the ham steam slowly for three hours.
Remove it from the oven and let it cool in the liquor. If the
ham is served hot, send it to the table as soon as taken from
the oven. The above is for a ham weighing from eighteen to
twenty pounds.
Hot Sauce for Baked Ham
Brown a little flour and butter in the oven until it becomes
rather a dark brown. Then remove ali the fat from the stock
in which the ham was cooked. Strain it and add the browned
^
BOKED HAM.
✪ Hot Sauce for Baked Ham
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Presented as published in 1902. 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
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Skin, trim, and split lengthwise one dozen kidneys. Put
them in a dish and season with salt, pepper, and sweet oil.
Tben put them on skewers — if not Silver, bave them brighi
and fresh-looking. Run the skewer through the centre of the
two kidneys; do not separate them. Roll in fine bread crumbs
and broil over a moderate fire for five minutes. Serve on a
folded napkin with a thick brown sauce seasoned with Madeira
in a separate dish.
Devilled Lamb's Kidneys
Prepare the kidneys the same as for broiling, and broil them
for a minute or two on each side. Remove f rom the fire. Roll
them weU in English niustard paste which is seasoned with salt,
a little white pepper, and a dash of cayenne. Then roll again
in fine bread crumbs. Return them to the fire and broil four
of five minutes longer. Serve with maitre d'hotel sauce poured
over them.
Baked Pork and Beans
Soak one quart of white beans in cold water for twelve
hours. Then put them in a pan with four quarts of cold water.
Let them come to a boil and add salt, white pepper to taste, a
white onion with two whole cloves stuck in it, one carrot, a
bunch of parsley, and a f our-pound piece of salt pork — a streak
of fat and a streak of lean. Before adding the pork, soak it for
two hours in tepid water. Boil ali slowly for two hours. Take
the pork out and let it drain. Also remove the onion, carrots,
and parsley. Strain off the liquid from the beans. Pour them
into a hollow baking dish — an earthen one is the better — with
two tablespoonfuls of molasses over them. Score the fatty
174 MRS. aEELY'a COOK BOOK
side of the pork. Press it down in the centre of the beana.
Bake one hour in a moderate oven. Occasiònally baste the pork
with the gravy from the beans. Serve in the baking dish.
Have it either hot or cold.
Boiled Ham
Soak the ham twenty-four hours, or more if large, or dry
and har4. Put it in cold water and set on the back of the
stove with a few soup vegetables or herbs. Cook very gently
from eight to ten hours. The ham should stay on the stove f our
or five hours before it really starts to cook. It should then
simmer very gently. Take up the ham ; and if you bave time,
let it get cold. Remove the skin, trim neatly, and put it on to
braise for one hour in Sherry or Champagne. Take up, bake
about thirty minutes, and serve with red currant jelly on the
top.
Baked Ha^n with Hot Sauce
Remove the thigh-bone of the ham and let it soak in cold
water for twenty-four hours before cooking. Then put it in
a boiler and boil gradually for three hours. Take it out and
remove the rind. Place it in a tightly covered pan with a few
carrots, onions, biade of mace, whole cloves, allspice, bay leaf,
and one bunch of cooking celery, and add about four quarta of
stock or water. Place the pan in the oven and be careful that
your lid fìts closely. Let the ham steam slowly for three hours.
Remove it from the oven and let it cool in the liquor. If the
ham is served hot, send it to the table as soon as taken from
the oven. The above is for a ham weighing from eighteen to
twenty pounds.
Hot Sauce for Baked Ham
Brown a little flour and butter in the oven until it becomes
rather a dark brown. Then remove ali the fat from the stock
in which the ham was cooked. Strain it and add the browned
^
BOKED HAM.