Kromeskies

Ingredients

• Take some pieces of meat or poultry
• mix them with good brown sauce
• fold up a small quantity of this in a slice of fat bacon
• dip them into batter

Method

1. 1

   Wrap meat in bacon, dip in batter, and fry until golden.

2. 2

   Serve arranged in a pyramid with fried parsley.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Kromeskies. Poach three eggs in water a little salted, with a tablespoonful of vinegar in it ; drain the eggs, sprinkle them with a little salt, pepper, and a dust of nutmeg. Dip them in batter and fry in boiling lard for one minute only. Epigram of Lamb and Peas. Place a breast of lamb in a stewpan, with a little water, three onions, one carrot, some outer sticks of celery, a little pepper, salt, parsley, and sweet herbs to taste. When cooked enough to allow it, pull out all the bones and put the breast between two dishes with a heavy weight on it. When cold cut it into small cutlets, egg and bread- crumb them, fry them a nice colour, and serve with some peas in the centre of the dish, or, if pre- ferred, a puree made by boiling a pint of peas in salt and water, a slice of onion, a sprig of parsley, and a few mint leaves. When cooked pass it through a sieve and moisten with some stock, put it into a saucepan with a piece of butter, and work it over the fire till quite hot. Haricot Mutton. Cut up part of a best end of neck of mutton into chops, or the whole if required ; trim off most of the i6 TEMPTING DISHES. fat from the chops and fry them a delicate brown ; just flour them slightly before frying, and then put them into the saucepan ; fry a large carrot, cut in slices a turnip, a parsnip, two onions, add a stick or two of celery or some celery seed, and a handful of parsley. Season well with salt and pepper and a little mushroom catsup or Worcester sauce, and place them over the meat ; add some boiling stock to cover, and let them simmer very gently for a couple of hours. Then take up the meat and vegetables, cut the latter up small, and place it in a deep dish. Thicken the gravy with a little flour and butter, pour it over the meat and serve very hot. Kidney Fritters. Make a breakfast-cupful of nice frying batter, and stir in a tablespoonful of finely minced onion, a teaspoonful of mixed herbs, and a small pinch of cayenne. Take half-a-dozen sheep’s kidneys, re- move the skin, and cut each one into three or four slices ; season these with a little salt, dip them into the batter — which ought to be thick enough to stick to the meat — and fry in boiling fat till suffi- ciently cooked and coloured a nice brown ; drain well and serve piled up with a little parsley powdered over the top and a few sprigs of parsley placed round about. Stewed Ox-Kidney. Cut the kidney into pieces about the size of half a sheep’s kidney ; brown the outside quickly in a fryingpan with a very little fat or butter ; then place them in some good dark gravy to stew very gently. Fry a few small onions in the frying- TEMPTING DISHES. 1 7 pan, after browning the outside of the kidneys, till the onions are nice and brown, and then add these to the stewed kidneys ; season with pepper and salt. These cannot be stewed too gently or slowly ; they must on no account boil or they will be spoilt. Stewed Kidneys. Skin and parboil kidneys, simmer till tender ; slice, and toss them in a saucepan with butter ; add pepper and salt and a slight dredging of flour. When the flour is well amalgamated with the butter, moisten with a little stock ; add wine, a little minced parsley, and a few drops of Worcester sauce. Let the whole simmer a few minutes and serve. It takes about an hour and a half to simmer the kidneys. Kidneys and Tomatoes. Throw three kidneys in boiling water ; having skinned and split them open, pepper and salt them. Slice four tomatoes and put them into a saucepan, with a sliced onion, a gill of stock, salt and pepper, and stew for fifteen minutes. Put a quarter of a pound of butter or dripping in a fryingpan; put in the kidney and later the tomatoes, and fry. Pour into a buttered pie-dish, cover with bread-crumbs and egg over, and place in oven for ten minutes. Kromeskies. Take some pieces of meat or poultry and mix them with good brown sauce that is firm when cold ; fold up a small quantity of this in a slice of fat bacon, which must be cut as thin as possible C i8 TEMPTING DISHES. and the ends closed, so that the sauce cannot escape whilst the kromeskies are fried. After wrapping them in the bacon dip them into batter

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