Soyer's standard cookery

Cut some cold roast beef into small square dice and place them in a saucepan with two tablespoonfuls of butter. Stir constantly over the fire till the meat is lightly browned, then add half a cupful of stock, four tablespoonfuls of good tomato catsup, a sliced onion, a minced green chili, and a pinch of pepper. Mix well, cover closely, and simmer very gently for twenty minutes. The stew should be served with a border of boiled rice. Stewed Kidneys. Place as many kidneys as are required for a dish in boiling water for a few minutes, then remove the skin, cut them in two and take out the core. Wipe them, flour them lightly and fry them quickly in a small quantity of hot dripping for six minutes; then put aside while the sauce is made. Add sufficient clarified dripping to that in which the kidneys were cooked to make up one and a half ounces and fry one ounce of chopped onion in it until it is a light brown; then stir in one ounce of flour and one ounce of cornflour, and pour in gradually, stirring all the time, one pint of stock (or water) ; when the sauce is smooth and thick, season it with salt, pepper, and a little nutmeg, and add one dessertspoonful of tomato sauce, one teaspoonful of Harvey sauce, and sufficient browning to make it a rich brown. Strain the sauce into a gourmet boil (or a stewpan will do), put the kidneys into it and place the vessel containing them in a stewpan of boiling water, cover the pan and let them cook (preferably in the oven) for two hours, taking care to replenish the water when necessary. Dish up the kidneys inside a wall of mashed potatoes, and pour the sauce over them. Spanish Onions with Kidneys. Put some Spanish onions which have been peeled and washed, into a saucepan containing plenty of cold salted water; when the water boils up, draw the pan to the side of the stove, and let them cook gently until they are parboiled. Drain the onions and carefully remove the middles; place half a sheep's kidney in each, pressing it well into the onion, put them on a baking-tin which has been rubbed with some good beef dripping; cover the onions with greased paper, and let them cook slowly in a moderately-heated oven for four hours, basting them frequently. Serve with thick sauce, which should be very savory, poured over the onions. Zrazi (Beef). Cut some very thin slices of lean beef, sprinkle with salt and beat thoroughly in order to make them tender. Now make a forcemeat of minced rind of lemon, and bound with three eggs. If too stiff a little warm milk can be added. Spread this mixture on the slices of beef, then roll them up and tie with thread. Next place them in an 'earthenware cooking vessel or stewpan with just enough stock to nearly cover them. Add a glass of red wine and a dessertspoonful of vinegar, one onion stuck with cloves, a few peppercorns, a little piece of ginger, the rind of a lemon, and two or three bay leaves. Cover the vessel and cook thoroughly. When done strain the sauce and pour it over the rolls of beef after first removing the threads. Casserole of Fowl.