Mutton Kidneys a la Maitre d’Hotel

Ingredients

• 4 sheep’s kidneys
• 1 oz. butter
• A little pepper and salt
• 2 tablespoonfuls of bread crumbs

Method

1. 1

   Skin the kidneys and cut them nearly through, lay them open and run a skewer through them; dissolve the butter, roll each kidney in it, then cover with bread crumbs, grill them for 7 to 8 minutes, repeatedly turning them; when nicely brown remove the skewers and replace them with silver hatlet skewers; dish neatly, and place a heap of maitre d’hotel butter on each.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 18. The excerpt below is the record exactly as published.

2 tablespoonfuls of bread crumbs 2 shallots a la Maintenon (Entree). , 4 mushrooms, minced i teaspoonful salt i do. pepper 1 doz. whole mushrooms To prepare the cutlets saw off the chine bone, and cut them as thick as possible at the bottom, leaving a bone in each, which must be bared about 1 inch from the top, and nearly all the fat removed. To prepare the forcemeat put the butter in a fryingpan, and when brown, add the shallots, mushrooms, parsley minced, also the bread crumbs ; fry these until a light brown ; strain off the butter, add salt and pepper, cut the bottom part of the cutlet through nearly to the bone and insert a little of the forcemeat, skewer together with a fine skewer at the outer edge ; grill these from 7 to 8 minutes ; meanwhile prepare the gravy, for which re-heat 86 the butter strained from the forcemeat, add 1 tablespoonful of flour and brovra it, then add gradually ^ pint of good brown stock, a dozen small mushrooms, pepper, and salt, simmer 10 minutes ; remove the skewers from the cutlets, and dish them in a ring round a mould of mashed potatoes, or any other vegetable, and pour the gravy and mushi'ooms round the base. No. 77. MUTTON CUTLETS, with Tomato Sauce (Entree). 2 lb. best end neck of mutton Pepper and salt 2 oz. bread crumbs Some frying fat 1 egg Saw ofi" the chine bone and divide the meat into cutlets, leaving a bone to each cutlet ; bare the top end of the bone about 1 inch down, pare ofi" the fat and beat the cutlets, put them in shape again, paint over with egg and roll in bread crumbs seasoned with salt and pepper ; put in a basket, and fry in smoking-hot fat 7 to 8 minutes, drain on soft paper ; dish in a ring, with tomato sauce (page 116) poured in the centre, not over, or the sauce may be served in a separate tureen. No. 78. MUTTON CUTLETS a la Soubise. 6 or 8 cutlets 6 small onions 1 medium potato 1 pint of good white stock 1 oz. flour 1 oz. butter f teaspoonful white peppercorns 1 small teaspoonful salt ^ pint of cream Dissolve the butter and the flour but do not brown them, add gradually the stock, and when boiling add the cutlets, which should be prepared by sawing off the chine bone, dividing and leaving a bone 4^ inches long to each, which should be bared at the top 1 inch ; add the onions, which must first be peeled and blanched by putting them into boiling water, also the potato, cut in slices, and the peppercorns and salt ; simmer slowly for three-quarters of an hour ; dish neatly round a dish, with a heap of asparagus or French beans in centre ; pass the sauce through a hair or tammy sieve, and strain round the cutlets. 37 No. 79. MUTTON KIDNEYS a la Maitre d’Hotel. 4 sheep’s kidneys 1 oz. butter A little pepper and salt

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