Kidney Sauce

Ingredients

• 2 kidneys
• 1 tablespoonful of flour
• pepper to taste
• salt to taste
• 1 tablespoonful of stock
• 1/2 glassful of claret

Method

1. 1

   Skin and mince kidneys, shake flour over them, place all ingredients in a stewpan, boil gently for five minutes, then add kidneys and stew gently for ten minutes.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 46. The excerpt below is the record exactly as published.

pepper to taste. Chop your truffles and mix in this prepared sauce. Jelly Sauce for Game. Put in a sauce pan a glass of Madeira wine and half cupful of jelly, let it dissolve, then Celery in Glass. Meat and Fish Sauces 73 add one pint of dark sauce, as per receipt for truffle sauce; let it come to a boil and serve. This is fine for all kinds of game and poultry. Celery Sauce. Cut up fine two stalks of fine celery, leaves and all, and boil in a sauce pan for ten or fifteen minutes, drain off the water and put in the sauce pan with the celery a lump of butter the size of an egg, and a table- spoonful of flour; cook, but do not brown, then add a pint of milk and season with salt and pepper, stir until smooth and serve hot. Horseradish Sauce. {To serve with roast beef .) You need four tablespoonfuls of grated horseradish, i teaspoonful of pounded sugar, i tea- spoonful of salt, ^ teaspoonful of pepper, 2 teaspoonfuls of made mustard, vinegar. Grate the horseradish, and mix it well with the sugar, salt, pepper and mustard; moisten it with sufficient vinegar to give it the consistency of cream, and serve in a tureen; 3 or 4 tablespoonfuls of cream added to the above, very much improve the appearance and flavor of this sauce. To heat it to serve with hot roast beef, put it in a bain marie, or a jar, which place in a saucepan of boiling water; make it hot, but do not allow it to boil, or it will curdle. Note. — This sauce is a great improvement on fhe old fashioned way of serving cold scraped horseradish with hot roast beef. The mi.\ing of the cold vinegar with the warm gravy cools and spoils everything on the plate. Of course, with cold meat, the sauce should be served cold. Oyster Sauce. Chop a dozen oysters fine and boil in their own liquor, skim and then add a pint of white sauce, season with salt and pepper, and the juice of a lemon. The Horseradish. 74 Meat and Fish Sauces A Good Sauce for Steaks. Take one oz. of whole black pepper, half oz. of allspice, i oz. of salt, ^ oz. of grated horseradish, ^ oz. of pickled shalots, i pint of mushroom ketchup or, walnut pickle. Pound all the ingredients finely in a mortar, and put them into the ketchup or walnut liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks, or mix it in the gravy. Mushroom Sauce. Take one can of mushrooms, strain off the liquor, cut the mushrooms in slices, and put in a sauce pan, with a lump of butter aud a large tablespoonful of flour, let all cook together, but brown very slightly, :- if at all. Squeeze in the juice of a lemon, add a tablespoonful of Mushrooms. Worcestershire sauce, and a pint of water or stock, stir all smooth, season with salt and a little cayenne pepper and serve hot. This sauce accompanies roast beef and veal, and also steak. " Hoilandaise " Sauce. Beat the yolks of three eggs with the juice of a lemon, and a half cupful of soft butter, stir this into a quart of hot allemande sauce, and keep stir- ring until the &gg cooks; this will give the sauce a nice creamy appearance. This sauce can be poured over meat or fish just before it is served. French White Sauce. Take i small bunch of parsley, 2 cloves, ^ a bay leaf, i small faggot of savory herbs, salt to taste, 3 or 4 mushrooms, when obtainable; 2 pints of white stock, i pint of cream, i tablespoonful of arrowroot. Put the stock into a stewpan with the parsley, cloves, bay leaf, herbs and mushrooms; add a seasoning of salt, but no ground pepper, as that would give the sauce a dusky appear- Meat and Fish Sauces 75 ance, and should be for use. A small quantity of wine, or any liquor, would very much improve the flavor of this sauce. It is usually served with bread, rice, custard, or any dry pudding that is not very rich. Olive Sauce. Use >^ lb. of French olives, Y-z pint of stock, I teaspoonful of lemon juice. Care- fully stone the olives by paring them round in ribbons so that they may recover their •shape when stoned. Blanch them in boiling water, and throw them into cold water for 5 "minutes, and stew slowly for half an hour in the gravy. Add the lemon and serve. Kidney Sauce. Take 2 kidneys, i tablespoonful of flour, pepper and salt, ^ The Olive. teaspoonful of each, i tablespoonful of stock, Yi glassful of claret.

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