Stuffed Bombay Onions with Kidneys

Ingredients

• six large Bombay onions
• ten sheep's kidneys
• two anchovies
• a lime
• a lump of butter
• some of the inside of the onion that you scooped out, minced and peppered

Method

1. 1

   Boil the onions until three parts done, then slice off the tops and scoop out the insides.

2. 2

   Fill each onion with butter, minced onion, kidney pieces, and anchovy.

3. 3

   Crown with minced onion and butter, adding lime juice and spiced pepper during packing.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 229. The excerpt below is the record exactly as published.

a lime, and a pinch of sugar being added to finish with. 410 MENU FOR A DINNER OF SIX. If however you desire to serve a thick oxtail, go on in , , . , , the followinp' manner : — Strain the Oxtail soup, (thick). • n .1 , -i • • ^ j soup, saving all the tail joints, and leave it in a bowl for a while. Pick all the meat from the tail, pound it in a mortar, pass the paste through the sieve, and then skim the fat off the bowl of soup. Take a roomy sauce-pan, melt an ounce of butter at the bottom of it, stir in a table-spoonful of flour, and gradually add soup and paste till all has been expended, let the puree come to the boil (by which time it will be thick enough) ; add a dessert-spoonful of red currant jelly, a tea-spoonful of anchovy vinegar, and a glass of Madeira, stir vigorously for a minute and serve. The common way of making this soup is simply to thicken the gravy, and to throw in the joints of the tail whole. I have tried ih.e puree, and con- sider the soup is vastly improved by the pounded meat, the flavour of the oxtail being far stronger. 2. — "Bake the whitings very gently, and serve them with a sauce hlanche in which a bunch of herls^Luce.^ '"'''' parsley, minced fine, a very little shal- lot, a little marjoram, some garden cress, and a little green chilli (if liked) have been mixed. If fresh mushrooms happen to be available, you can make true fines herbes as follows : — equal portions (say a table- spoonful) of chopped mushroom and parsley, with a tea- spoonful of chopped shallot. 3. — Cut and trim a nice undercut of beef in slices as for grenadins : steep them all day en WyverT';face°^ ^''^' ^narinade, drain, and either grill, or fry them very carefully in clarified drip- ping ; drain again, and serve in a circle round a ring of mashed potato, with a heart-shaped crouton of fried bread between each slice of meat. The sauce should be com- posed as follows : — Melt half an ounce of butter in a small MENU FOR A DINNER OF SIX. 41 1 sauce-pan, mix into it half an ounce of flour ; stir in, when the butter and flour have amalgamated, a breakfast-cup- ful of beef gravj, half a glass of sherry, a tea- spoonful of caramel, a table-spoonful of mushroom ketchup, one of Harvey, and one and a half of Anchovy sauce. Stir well, and pour piping hot into the centre of the potato ring. 4. — This is a capital method of cooking a fowl, the pro- cess is simply that of steaming, so you cau mauner. ^ ^^^^' ^^^ want your fish kettle, and a pan, big enough to hold the fowl, with a close fitting lid. Truss the fowl : place a big Bombay onion inside the bird, with a couple of slices of bacon ; sew up the vent, pin a strip of bacon over the breast, and set the bird in the pan (without any water or gravy round it) carefully securing the lid with paste if necessary. Immerse the vessel containing the fowl in the fish kettle or any larger pan full of cold water, and set it to boil. Cook it slowly for upwards of an hour without removing the lid which should be scrupulously kept closed. In about an hour and a quarter (after the water came to the boil), you can take the fowl out, and place it at once on a hot dish well covered up. !N'ow strain off the gravy that you will find has been drawn from the fowl, and save it for the " oyster sauce," which make in this way as fast as you can : — Mix an ounce of butter with an ounce of flour at the bottom of a sauce-pan, add the fowl ys er sau . gravy, the liquor from a tin of oysters, and the beards of the oysters cut off : (save the oysters themselves separately) throw in some pepper corns, the peel of a lime, salt to taste, and, as the mixture boils, a table-spoonful of Harvey sauce : after it has come to the boil, strain the sauce carefully, add the oysters you saved, heat it up again : take it off the fire : pour in a coffee- 412 MENU FOR A DINNER OF SIX. cupful of boiling cream (or milk in wliicli the yolk of an » egg has been stii'red, and heated up to the consistency of thin custard) and serve poui^ed over the fowl. Whilst this sauce is being made, it would be wise perhaps to leave the fowl in the vessel in which it was cooked, carefully cover- ed up and kept in the hot water bath. As soon as the sauce is ready, it can be dished up, upon a cradle of well boiled maccaroni. 5. — This is a dish of " Bombay onions stuffed with kidneys," a most excellent savoury kiSfej^r ^^"^^'^ '''^^ ^''iremets if carefully done. Take six large Bombay onions : have ready ten sheep's kidneys, scalded, and skinned, but uncooked. Boil the onions till three parts done ; take them out, drain them ; slice off the top of each one (as you would treat an egg) and carefull}- remove the inside, leaving a hollow big enough to hold two small kidneys cut into eight pieces ; take two anchovies, pick out their spines and cut the fish into little squares : have some minced parsley handy, a lime, and some of the inside of the onion that you scooped out, minced and peppered ; put a lump of butter

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