Practical household cookery

Split the kidneys as before directed, cut them into thin scallops, sprinkle with salt and pepper to taste, and fiy them brown in a frying-pan with a little butter ; then add a tablespoonful each of chopped mushrooms and parsley, and two shallots also chopped fine ; let the lot fry for a few minutes longer; after which, sprinkle a tablespoonful of flour and moisten with a glass of sherry ; let this simmer for three minutes, then add two or three spoonfuls of brown broth or gravy, simmer another five minutes, squeeze the juice of a lemon, toss it up and mix well together, draw the frying-pan away from the fire, form a border of mashed potatoes on a dish, pour the kidneys in the centre, and serve. 347. SHEEP'S KIDNEYS STEWED A LA CLEREMONT. Scollop and fry the kidney as in No. 346, and when nicely browned draw the frying-pan by the side of the fire. Meanwhile shred two onions and fry them in a stewpan, with two ounces of butter, to a fine yellow colour; drain off the butter, add a pinch of pepper, a few spoonfuls of good broth, and a little Espagnole sauce ; boil ; skim, and let simmer till properly reduced ; then mix it with the kidneys, stir nicely with a wooden spoon, simmer for three or four minutes, and serve with a border of potato croquets. 348. VEAL KIDNEYS STEWED A LA ROMAINE. Cut a veal kidney in half, remove the fat part and slice the pieces very thin. Melt a quarter of a pound of butter well in a frying-pan on a brisk fire, fry the pieces of kidney in it, when about half-cooked add an onion and a little parsley chopped very fine, sprinkle over, a tablespoonful of flour, season with salt and pepper, continue the frying for a few minutes longer, then add a glass of white wine, let simmer for a few minutes, and just before serving squeeze the juice of a lemon over it, and toss the contents well, and serve with a puree of vegetables 349. VEAL KIDNEYS BROILED A LA LINDIENNE. Cut lengthwise a veal kidney in two, flatten these slightly with the bat, season with salt and pepper, dip each piece in oil, roll them afterwards in bread-crumbs, and broil four minutes each side, on a good fire. Meanwhile prepare a curry butter, garnish the brim of a dish round with plain boiled rice, place the kidneys in the centre, put the curry butter on it, and serve hot. 260. BEEF KIDNEY A LA PIEMONTAISE. Cut a beef kidney in two, trim it in the usual way, and slice it iu thin scollops, season with salt and pepper, dip the scallops in batter, and fry with butter till of a brown colour; then serve with a garnish of fried parsley and tomato sauce in a boat apart. 351. SHEEFS TONGUES WITH SPINACH. Take six fresh sheep's tongues; blanch them for five minutes, to enable the white skin to be removed ; then trim and put them in a sautéan with about a pint of broth, a bay-leaf, a little thyme, season with salt and pepper; set the sautéan on the fire to the boil, and let simmer until the tongues are well cooked and nicely glazed ; then take them out, cut them lengthways in halves and return them to the saut^-pan. Meantime dish some puree of spinach, previously made for this purpose ; decorate the dish with fried croutons, place the pieces of tongue over the spinach nicely arranged, pour the remainder of the glaze over them, and serve. 852. SHEEP'S TONGUES WITH GHERKIN SAUCE. Blanch, trim, cook, and dish up six sheep's tongues, as in No. 351, then pour some Gherkin sauce (No. 192) in the centre, and serve. 858. SHEEP'S TONGUES A LA NAPOLITAINE. Braize and trim the tongues as above, and when cut in halves let them get cold, then pass them through the