Calf’s Kidneys, Ragout

Ingredients

• a lump of butter
• a pinch of salt
• a pinch of pepper
• a little flour
• a few sliced mushrooms
• a little bouillon

Method

1. 1

   Remove hard pieces from kidneys, cut into small slices, and fry in butter for two minutes.

2. 2

   Season, sprinkle in flour, add mushrooms and bouillon, and cook until sauce thickens.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 440. The excerpt below is the record exactly as published.

pinches of pepper. If there is no consomme at hand, one coffee-spoonful of beef ex- tract diluted in one and a half gills of hot water may replace it. Remove the skin from the kidneys and cut each lengthwise in four slices. Take off the fat. cut each slice in small pieces. The mushrooms, which are prepared at the last moment, should be of medium size \ they are peeled whole and put in luke- warm water, with two good pinches of salt and one teaspoonful of vinegar. Remove, and wipe dry with a napkin. This method is excellent to prepare mushrooms for any style of cooking, as it keeps them perfectly white and firm. For this dish they are after- wards cut in slices a quarter of an inch thick. Have at first a full flame un- der the chafing-dish. Put in the but- ter, and when it is melted add the kid- neys, salt, and pepper. Keep the dish uncovered, and stir with a spoon in or- der to cook every slice. After two minutes remove the kidneys, lower the flame, and add the flour to the gravy ; stir briskly for two minutes before pouring slowly over the con- somme, then the Madeira. Mix well, cover, and cook for five minutes. Add the mushrooms, cook two min- utes, then return the kidneys without the gravy. Cook uncovered for two minutes, then extinguish the flame at once, as longer cooking will make the kidneys hard. Calf’s Kidney Pie. — Take four veal kidneys, and half its bulk in fat with each. Cut them into slices a quarter of an inch thick, season rather highly with salt and cayenne, and add half a teaspoonful of powdered mace for the Calf’s Kidneys, Ragout VEAL Calf’s Liver, Broiled whole. Cut the meat from a calf’s foot and season it in the same way. Place a layer of kidney at the bottom of a pie-dish, strew over it 2 ozs. of finely minced ham, and lay on this the slices of calf’s foot. Repeat until the dish is nearly full. Put the hard- boiled yolks of six eggs and half a dozen force-meat balls at the top, and pour over them a quarter of a pint of veal stock flavored with lemon-juice. Line the edges of the dish with a good crust, cover it with the same, and bake in a moderate oven. Though force- meat balls are an improvement to the pie, they may be dispensed with. They are made as follows : Strain ten or twelve oysters from their liquid, mince them very finely, and mix them with 4 ozs. of finely grated bread-crumbs, a table - spoonful of chopped parsley, half a teaspoonful of grated lemon- rind, and a little salt, cayenne, and mace. Mix these ingredients thor- oughly. Bind them together with the unbeaten yolk of an egg and a lit- tle of the oyster liquor, make them into balls, and they are ready for use. This pie, which is generally a favor- ite, should be eaten cold. A good pie may be made with cold kidney and a few slices of the kidney fat from a cold loin of veal, instead of fresh kidneys. Time, from an hour and a half to two hours to bake. Calf’s Kidneys, Ragout. — Remove the little hard pieces in the middle ; cut the kidneys in small slices, put them with a lump of butter in a saucepan, and fry two minutes. Sea- son with salt and pepper, sprinkle in a little flour, add a few sliced mush- rooms and a little bouillon

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