a little over a fortnight. When it has been sufficiently long in pickle, wash the meat, bind it up securely with string, and place it in a pan with ½ a pint of water at the bottom. Mince some suet, cover the top of the meat with it, and over the pan put a common crust of flour and water; bake for 6 hours, and when cold, remove the paste. The gravy that flows from it should be saved, as it adds greatly to the flavour of hashes, stews, etc. The beef may be glazed and garnished with aspic jelly.
Time.—6 hours. Average Cost, from 16s. 6d. to 17s. 6d. Seasonable all the year.
Note.—In salting or pickling beef or pork for family consumption, when it is not to be kept for a great length of time, a smaller quantity of salt, and a larger quantity of other matters more adapted to retain mellowness in meat, may be employed. Sugar, which is well known to possess antiseptic principles in a very great degree, without the pungency and astringency of salt, is, very generally used in the preserving of meat for family consumption. Although it acts without hardening or contracting the fibres of meat, as is the case with salt, and, therefore, does not impair its mellowness, yet its use in sufficient quantities for preserving effect without the addition of other antiseptics, would impart a flavour not agreeable to the taste of many persons. It may be used, however, with salt, in a proportion of 1 part by weight to 4, to impart mildness and mellowness to cured meat.
889.—KIDNEY, STEWED. (Fr.—Ragoût de Rôgnon.)
Ingredients.—1 lb. of ox kidney, 1 pint of water, 1 oz. of beef dripping, 1 oz. of butter, 1½ ozs. of flour, 1 finely-chopped small onion, salt and pepper, flour.
Method.—Cut the kidney into slices about ¼ inch thick, and remove the core. Make the dripping hot in a stewpan, season a tablespoonful of flour with ½ a teaspoonful of salt, and a ¼ of a teaspoonful of pepper, dip the slices of kidney in the mixture, and fry them in the hot fat until browned on both sides, and at the same time fry the onion. Drain away the fat, add 1 pint of nearly boiling stock or water, a little salt and pepper, cover closely, and simmer very slowly for 1 hour. Knead the butter and flour smoothly together, add it in small portions to the contents of the stewpan, cook for 20 minutes longer, or until the kidney is perfectly tender. Arrange the slices of kidney neatly on a hot dish, season the sauce to taste, and strain it over. When intended for luncheon the kidney may be served within a border of mashed potato, and the dish garnished with small cooked tomatoes. For breakfast it may be varied by the addition of small rolls of fried bacon, poached eggs, or sippets of either toasted or fried bread.
Time.—About 1½ hours. Average Cost, 1s. 2d. Sufficient for about 4 persons.
890.—KIDNEY, FRIED. (Rôgnon frit de Bœuf.)
Ingredients.—1 lb. of ox kidney, 2 ozs. of butter, 1 teaspoonful of