Kidney Omelette
From My mother's cook book, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 90. The excerpt below is the record exactly as published.
one-half teaspoonful of pepper, one teaspoon- ful of salt, one saltspoonful of grated nutmeg, one dessert spoonful of sherry. When the feet have been scalded and scraped, put them into a saucepan, cover them with cold water and place the sautepaii over the fire. When this water boils, drain it off, and cover them again with water that is bpilT ing, allow them to simmer very slowly in this until the meat will separate from the bone. Take the feet from the saucepan, remove the bones, and cut the meat into small pieces. Put these pieces of meat into a fresh saucepan, and pour over them a pint and a. half of the liquor in which the feet were boiled. Place this saucepan over the fire and as the liquor boils up, skim it carefully. Add to the trotters the sherry, pepper SHEEP-HEAD PIE. 205 and salt, and let all simmer slowly together for twenty minutes. Beat in a bowl the yolks of eggs, add to them the chopped parsley and nutmeg, and taking the saucepan from the fire, let its contents cool a little, and add thereto the egg mixture from the bowl. Stir all well together, adding at the last moment the cream, and serve at once. Calf's Liver.— One and one-half pounds of calf's liver, one-quarter pound of bacon, one teaspoonful of mixed herbs, one teaspoonful of salt, one-half teapoonful of pepper, yolks of two eggs, one teacupful of cream. Place the liver in a saucepan over the fire, and cover- ing it with cold water, let it boil therein for three-quarters of an hour. * Take it from the water, allow it to become per- fectly cool, and then grate it fine upon a carrot grater. Put the grated liver into a bowl, and chopping the bacon very fine, mix it therewith. Add to this mixture the herbs, pepper and salt, beat well together the yolks of eggs and the cream, and mix these in also. Put all into a saucepan, ajid placing this over a very slow fire, stir the preparation until very hot, not at any time allowing it to boil. Serve upon a hot dish. Sheep-head Pie. — One sheep's-head, one-half pound of bacon, one teaspoonful of pepper, one dessert spoonful of salt, two hard boiled eggs. When the sheep's head is cleaned, put it iiito a sauce- pan over the fire, and covering it with . cold water bring . it quickly to the boiling point, and when boiling, skim the surface very carefully. Draw the saucepan to one side of 206 BREAKFAST DISHES. the fire and let its contents simmer, very slowly until the meat will separate from the bones of the head. Take the head from the boiling water, remove the meat from the bones, and cut this into small pieced. Skin the tongue and cut it into small pieces also. Mix the tongue and the meat together, put a layer of the mixture about an inch in thickness into the bottom of a pie dish, cover this with a layer of bacon, and oyer this one of the hard boiled eggs cut in slices. Sprinkle over all some pepper and salt, and repeat the ^ alternating layers of chopped meat, bacon and egg, until the materials are all filled into the dish. -^ Pour over the pie three gills of the liquor in which the head was boiled, cover all with a flaky crust, see page 183, and bake the pie in a quick oven for half an hour. This dish should be served cold. Deviled Turkey.— One pair of turkey legs, one- half teaspoonful of salt, one-half teaspoonful of pepper, one grain of cayenne. Cut the legs from a cold roast turkey, trim them neatly, sprinkle over them the pepper, salt and cayenne, grease two sheets of letter paper and wrap each leg in one of these, twisting the ends of the paper to secure it Place the legs thus prepared in a broiler and broil them for seyien minutes over a clear fire. When broiled, remove the paper and serve the legs very hot. ^dney Oinelette.— Eight eggs, four sheep kid- neys, one gill of brown stocik, one dessert spoonful of mushroom catsup, one-half teaspoonful of pepper, one- half teaspoonful of salt, one-half ounce of flour, three ounces of butter
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Cook this with the app: pantry check, scaling, and the assistant.