Soyer's standard cookery

Stewed Kidney of any kind except beef. Clean and cut up in several pieces, not too thin. Add salt and pepper to taste. For six kidneys add one teaspoonful of flour, or half a teaspoonful of arrowroot. Add a little chopped tomato and a few slices of mushroom. Add any kind of sauce, also one teaspoonful of sherry or Madeira (if desired), one shallot, not cut, or a small piece of onion, not cut, and a little chopped parsley. Mix all carefully on a plate. Butter or grease the paper bag, seal up. Place on grid in very hot oven. Allow five minutes. The oven must be very hot (375° Fahr.). Remove onion or shallot before serving in a very hot dish. Beef, Veal, Pork, or Mutton, or any other meat can be treated by the same method. Cut up the meat in slices. Chop finely a small onion or shallot. Add any kind of tomato sauce or catsup, also a few herbs (tied together), according to taste. Add fresh tomatoes or mushroom (according to taste), salt and pepper. Place a little butter with the above in the paper bag and one teaspoonful of flour. Mix together, and when bag is sealed up place on grid in hot oven (350° Fahr.) for forty minutes, when it will be ready, and can be served in paper bag or dished up in the ordinary way. Curried Venison. Cut up three pounds of lean venison (mutton or beef can be used instead). Peel and chop three tomatoes, and add one large tablespoonful of flour, three finely-chopped onions, a large teaspoonful of Madras curry paste, a teaspoonful of Demerara sugar, a chopped apple, two tablespoonfuls of wellwashed rice, and a pint of milk. Place in a paper bag, seal up, and cook in a moderate oven (350° Fahr.), for forty-five minutes. Fillet de Boeuf a la Mirande. Take a pound and a half of rump steak, and cut it into neat slices about three-eighths of an inch thick and two and a half inches long and broad. Dust each of these lightly with black pepper; melt an ounce of butter and skim it free from froth; add to it as much finely minced garlic as will go on the point of a very small knife. Lay the fillets in this, and let them steep for an hour, turning frequently (the dish must stand in a warm place or the butter will set). Then take out, put in a well-buttered bag and place on the grid in the oven, leaving it to cook for half an hour (300° Fahr.). Meanwhile, knead an ounce of flour with an ounce of butter, add to it by degrees half a pint of strong, well-flavored stock, place in a clean saucepan, and stir all one way until it is the consistency of cream; then add to it half a pound of previously cooked mushrooms, the juice of half a lemon freed from pips, a teaspoonful of China soy, and a couple of drops of anchovy essence. Make very hot. Pile up the mushrooms in the center of a hot entree dish, arrange the fillets round and garnish with a wall of mashed potatoes. Serve at once. Veal cutlet is also excellent cooked after this recipe, and so, too, is mutton steak. Croustades de Faisan a la Royale. Take the remains of a cold roast pheasant; free it from skin and bone, and cut it into neat, small squares. Have ready