Beef Kidney, No. 2

Ingredients

• Cut the kidney into thin slices
• pepper
• salt
• y^ pint of boiling water
• a tablespoonful of mushroom ketchup
• a small piece of butter

Method

1. 1

   Flour and fry kidney slices until brown.

2. 2

   Make gravy in the pan with butter, boiling water, pepper, salt, and mushroom ketchup.

3. 3

   Pour over kidney and serve.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 25. The excerpt below is the record exactly as published.

Beef Kidney, No. 2. (x\ more simple method.) Cut the kidney into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring avv^ay the fat, putting in a small piece of butter, y^ pint of boiling water, pepper and salt, and a tablespoonful of mush- room keti^hup. Let the gravy just boil up, pour over the kidney and serve. Beefsteak Pie. Take three pounds of steak, seasoning ^^i^^^^i!.^.^ to taste, of salt, cayenne and black pepper, crust, water and the yolk of an ^gg. Have the steaks cut from a rump that has hung a Beefsteak Pie. ^^^ days, that they may be tender, and be particular that every portion is perfectly sweet. Cut the steaks into pieces about three inches long and two wide, allowing a small piece of fat to each piece of lean, and arrange the meat in layers in a pie-dish. Between each layer sprinkle a seasoning of salt, pepper and, when liked, a few grains of cayenne. Fill the dish sufficiently with meat to support the crust, and to give it a nice raised appearance when baked, and not to look flat and hollow. Pour in sufficient water to half fill the dish, and border it with paste {sr- Pastry) ; brush it over with a little water, and put on the cover; slightly press down the edges with the thumb, and trim off close to the dish. Ornament the pie with leaves or pieces of paste, cut in any shape that fancy 34 Meat and How to Cook It may direct, brush it over with the beaten yolk of an ^%%; make a hole in the top of the crust, and bake in a hot oven for about an hour and a half. The addition of some sheep's kidneys is an improvement; or, if these cannot be had, some bullock's kidney, cut up small, is almost as good, and forms an excellent gravy. Beef Cake. Take the remains of cold roast beef; to each pound of cold meat allow % lb. of bacon or ham; seasoning to taste, of pepper and salt, i small bunch of minced savory herbs, i or 2 eggs. Mince the beef very finely (if under done, it will be better), add to it the bacon, which must also be chopped very small, and mix well together. Season, stir in the herbs, and bind with an egg, or 2 should i not be sufficient. Make it into small square cakes, about half an inch thickj fry them in hot dripping, and serve in a dish with good gravy poured round them. Boiled Tongue. You need one tongue, a bunch of savory herbs and water. If the tongue is salted, it must be soaked in fresh water over night if fresh, salt must be added to the water in which it is boiled; when tender takeout of the kettle, put in a pan, pour cold water over it, and peel off the skin, trim off the roots and tip, and serve. Stewed Ox-Tails. Procure 2 ox-tails, i onion, 3 cloves, I blade of mace, % teaspoonful of whole black pepper, ^ teaspoonful of allspice, ^ teaspoonful of salt, a small bunch of savory herbs, thickening of butter and flour, i tablespoonful of lemon juice, i tablespoonful of mushroom ketchup

Cook this with the app: pantry check, scaling, and the assistant.