Kidney Rissoles

Ingredients

• half a pound of kidney
• half a pound of lean boiled ham
• two ounces of hot butter
• half a pound of the trimmings of puff paste

Method

1. 1

   Mince kidney and ham, season, moisten with beaten egg.

2. 2

   Roll out paste, form small balls, roll in paste, fry until browned.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 784. The excerpt below is the record exactly as published.

Kidney, Rissoles of. — Take the remains of an ox kidney ; cut some thin slices from it, weigh them, and to half a pound of kidney put half a pound of lean boiled ham. Mince the meat veiy finely, season with pepper and salt, ai-d moisten it with the yolk of an egg well beaten. EoU out half a pound of the trimmings of puff paste to the thickness of the eighth of an inch. Divide the mince into small balls, roil each one in paste, and fry them in hot fat till they are brightly bro^\^led. Serve as hot as possible, and garnish with parsley. Time, three or foirr minutes to fry. Probable cost, Is. 6d. Sufficient for four or five persons. Kidney Soup. — Cut an ox kidney into thin slices. Season these with salt and pepper, dredge a little flour over them, and frj- them in butter until they are nicely browned. Pour over them as much boiling water as will cover them, and simmer gently for an hour. Take out the kidney, cut it into small pieces, and re- turn it to the saucepan, together with two quarts of stock, two turnips, two carrots, one onion, three sticks of celerj-, all cut small, and a small bunch of savoury herbs. Simmer slowly for an hour and a half, then take out the herbs ; add a table-spoonful of mushroom ketchup, and a little salt and pepper, if required, and thicken the soup with a lump of butter rolled in flour. Probable cost. Is. 6d. per quart. Sufficient for half a dozen persons. Kidney Toast. — Pound a cold veal kid- ney, ^\ith the fat which surrounds it, in a mortar. Season it with half a tea-spoonful of salt, half a tea-spoonful of pepper, the finely-grated rind of a quarter of a lemon, and two or three gi-ates of nutmeg. Mix it with the white of an egg, well whisked. Lay it upon pieces of toast cut into squares. Cover with the yolk of the egg, weU beaten, and strew bread-crumbs over. Melt one ounce of butter in a dish, put in the toasts, and place them in a hot oven to bake. Serve as hot as possible. Time, a quarter of an hour to bake the toasts. Probable cost, 8d. Sufficient for three or four persons. Kidneys (a la Tartare).— Broil five or six kidneys. Put them on a hot dish, and serve the following sauce with them, which should be prepared before the kidneys are put on to broil: — Beat the yolk of an egg for two or three minutes. Add verj' gradually, in drops at first, six tea-spoonfuls of oil, and then one of tarragon \'inegar. Beat the mixture well between every addition, or the oil will float at the top. Repeat until the sauce is of the con- sistence of thick cream. Four table-spoonfuls of oil, and one of vinegar, will be about the quantity required. Add a pinch of salt, a small pinch of cayenne pepper, a table-spoonful of unmixed French mustard, five or six gherkins, three shallots, finely minced, a tea-spoonful each of chopped chervil, tarragon, and bumet, and half a tea-spoonful of Chili vinegar. Put a tea-spoonful of this sauce in the hollow of each kidney, and send the rest to table in a tureen. Time, six minutes to bi'oil the kidney; about three-quarters of an hour to prepare the sauce. Sufficient for foui" or five persons. Probable cost, 3d. each. Kidneys, Minced. — Chop an ox kidney into pieces the size of a pea, season them rather highly with salt and cayenne, and fry them in two ounces of hot butter

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