Beef Kidney a la Eugenie

Ingredients

• Half lb. beef kidney
• 1/2 lb. bacon
• 1 chopped shalot
• 1 teaspoonful chopped parsley
• 1/2 pint parsley sauce
• 1/2 lb. stewed mushrooms
• salt, pepper and cayenne to taste
• a few drops of Tabasco
• 2 oz. butter

Method

1. 1

   Chop up the kidney and bacon and fry in the butter with the shalot, parsley and seasonings for eight or ten minutes, stirring well all the time; strain off the butter and mix into it the parsley sauce, return to the kidneys in the saucepan, make hot, add the Tabasco and turn on to a hot dish.

2. 2

   Have the mushrooms chopped and very hot and put them round as a border.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 24. The excerpt below is the record exactly as published.

Beef Kidney a la Eugenie. Half lb. beef kidney, \ lb. bacon, 1 chopped shalot, 1 tea- spoonful chopped parsley, \ pint parsley sauce, \ lb. stewed mushrooms, salt, pepper and cayenne to taste, a few drops of Tobasco, 2 oz. butter. Chop up the kidney and bacon and fry in the butter with the shalot, parsley and seasonings for eight or ten minutes, stirring well all the time; strain off the butter and mix into it the parsley sauce, return to the kidneys in the saucepan, make iaoxoM^My hot, add the i MISS CAMEBON'S COOKERY BOOK. 65 Tabasco and turn on to a hot dish. Have the mushrooms chopped and very hot and put them round as a border, decorate with hard boiled yolk of egg rubbed through a sieve. A border of cooked rice can be served instead of mushrooms. Kidneys and Bice. Boil £ lb. of rice in stock with an onion, pepper, salt, and a little cayenne. When the rice is quite tender and has absorbed all the stock, stir into it an egg, and spread it out on a tin 1 inch thick. When cool cut out in rounds 2 inches in diameter and scoop out the centres. Skin, split, and sharply grill some sheep's kidneys, allowing £ kidney to each rewind of rice ; have the rice croutes ready heated in a little clear stock and place J kidney im the centre of each, glaze over quickly with " Liebig Glaze," dish up and pour a rich brown sauce round. If liked, larks can be used instead of kidneys, but they must be gently stewed in the gravy till tender. Kidneys a la Busse. Three sheep's or pig's kidneys, £ lb. rissole mixture or sausage meat, egg and bread crumbs, frying fat, some cooked spinach, £ pint good brown sauce. Skin and split the kidneys, fry them in 2 oz. butter with a teaspoonful of chopped parsley, a chopped shalot, and some pepper and salt for three minutes if sheep's, and five if pig's. Then drain them on paper and allow to cool. Spread some sausage meat on each half, and shape like a cone, egg and breadcrumb and fry in hot fat till a golden brown, dish round a mound of cooked spinach and pour the brown sauce round the dish. Rissoles. Half lb. cold meat passed through a mincing machine, 2 oz. cooked ham passed through a mincing machine, £ pint panada (see Recipe), I teaspoonful chopped parsley,

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