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Page:Mrs Beeton's Book of Household Management.djvu/670

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590
HOUSEHOLD MANAGEMENT

1014.—KIDNEY, RAMAKINS OF. (Fr.Rôgnons Sautés en Caisses.)

Ingredients.—4 sheep's kidneys, 8 croûtons of fried bread, 1½ ozs. of butter, 1 level dessertspoonful of flour, ¼ of a pint of good stock or gravy, ½ a glass of sherry or Madeira, 1 finely-chopped shallot, 1 teaspoonful of finely-chopped parsley, salt and pepper.

Method.—Soak the kidneys for 2 minutes in boiling water, dry, remove the skins and cores, and slice them as thinly as possible. Heat the butter in a sauté-pan, fry the shallot until lightly browned, add the sliced kidneys, toss them over the fire for 3 or 4 minutes, then draw them to the side of the pan farthest away from the fire, and sprinkle the flour on the bottom of the pan on the side nearest the fire. Brown the flour quickly, then add the wine and stock, stir until boiling, season to taste, and draw the pan aside for 4 or 5 minutes, but do not let the contents boil or the kidneys will harden. The croûtons of fried bread must fit easily inside the ramakin cases, which should be heated in the oven before being used. Have the cases ready, with the hot croûtons in them, fill each case with kidney and sauce, sprinkle on a little parsley, and serve as hot as possible.

Time.—About 10 minutes. Average Cost, 3d. to 4d. each. Sufficient 1 to each person.

1015.—KIDNEY TOAST. (Fr.Rôgnons sur Croûtes.)

Ingredients.—2 sheep's kidneys, or ½ a lb. of bullock's kidney, 1 oz. of butter, ½ a teaspoonful of lemon-juice, cayenne, pepper, salt, 2 slices of hot buttered toast.

Method.—Stew the kidneys in a little stock or water until tender, remove the skin and gristle, and pound them in a mortar until quite smooth. Add the butter, lemon-juice, a good pinch of cayenne, and salt and pepper to taste, and pass the mixture through a wire sieve. Spread lightly on the prepared toast, make thoroughly hot in the oven, then serve.

Time.—From 1½ to 2 hours. Average Cost, 9d. to 11d. Sufficient for 3 or 4 persons.

1016.—KNUCKLE OF MUTTON, TO BOIL.

Ingredients.—1 knuckle of mutton (see "Fillet of Mutton, to Dress"), 1 onion, 1 carrot, ¼ of a turnip, a bouquet-garni (parsley, thyme, bay-leaf), 8 peppercorns, salt.

Method.—Prepare and slice the vegetables. Place the knuckle in a stewpan just large enough to hold it, and containing sufficient boiling stock or water to barely cover the meat. Add the vegetables, herbs, peppercorns and a little salt, and simmer very gently for about 1½ hours (see "Boiled Mutton," also "Notes on Boiling," p. 429).