Fried Kidneys

Ingredients

3 large kidneys, 3 tablespoonfuls of butter, 1/2 teacup good brown gravy, 1 teaspoonful of chopped parsley, 1/2 teaspoonful of minced onion, pepper and salt.

Method

Skin the kidneys, and cut crosswise into round slices a quarter of an inch thick, then roll them in flour. Have ready in a frying-pan the butter, well seasoned with pepper, salt, parsley, and onion. When it begins to simmer over the fire, lay in carefully and evenly the slices of kidney. Fry gently for two minutes, turn, and let them fry as long on the other side, or until they are of a light brown. If cooked too much or too fast they become tough and tasteless. Remove instantly from the frying-pan with an egg-slice, and arrange on a hot dish. Add to the gravy in the pan a few tablespoonfuls of broth, thickened with browned flour, boil up once, pour over the kidneys, and serve;

Toasted Kidneys

Ingredients

3 kidneys, skinned and split lengthwise, each into 3 pieces, 1/4 lb. fat pork, cut into slices, pepper and salt, slices or rounds of toasted bread from which the crust has been pared.

Method

Lay the kidneys upon a very hot plate - a tin one is best - in front of, and on a level with, a clear brisk fire. Toast the pork on a fork slice by slice, holding it so that the gravy will drip upon the kidneys beneath. When the pork is done, lay it upon another hot plate, and set in the place just occupied by the kidneys. Toast the kidneys in their turn, so that all the gravy falls upon the pork, turn them frequently, and take care not to lose a drop of the gravy. When the gravy ceases to flow the kidneys are done. Serve upon the toast in a hot dish; cut the pork into strips and lay it along the sides, pour over the gravy, and serve. Pepper and salt just before sending to table.

Broiled Kidneys

Ingredients

2 kidneys, 2 tablespoonfuls of melted butter, pepper and salt, and a little chopped parsley.

Method

Skin the kidneys carefully, but do not slice or split them. Lay for ten minutes in warm (not hot) melted butter, rolling them over and over, that every part may be well basted. Broil on a gridiron over a clear fire, turning them every minute. They should be done in about twelve minutes, unless very large. Sprinkle with salt and pepper, and lay on a hot dish with a bit of butter upon each. Cover and send up immediately.

Stewed Kidneys

Ingredients

3 kidneys, 3 tablespoonfuls melted butter, juice of half lemon, and a pinch of grated lemon-peel. A very little mace, and pepper and salt to taste, 1 teaspoonful chopped onion, 1 cup good brown gravy.

Method

Cut each kidney lengthwise into three pieces; wash these well and wipe dry. Warm the butter in a saucepan; put in the kidneys before this is really hot, with the seasoning and gravy. Simmer all together, closely covered, about ten minutes. Add the lemon-juice; take up the kidneys and lay upon a hot dish, with fried or toasted bread under-neath. Thicken the gravy with browned flour, boil up once, pour over all, and serve.

Kidneys A La Brochette

Ingredients

4 kidneys (those of medium size are preferable to large), 2 great spoonfuls of butter, 1 great spoonful chopped parsley, onion, and very fine bread crumbs, juice of half a lemon, pepper and salt to taste.

Method

Split the kidneys lengthwise, but not quite through, leaving enough meat and skin at one side to act as a sort of hinge. Rub them well inside with melted-butter, and lay them open, as you would small birds, the back downwards, upon a buttered gridiron over a bright fire. They should be done in about eight minutes. Turn often while broiling. Have ready the stuffing of crumbs, parsley, onion, and butter, well seasoned. Heat in a saucepan, stirring until smoking hot. Add the lemon-juice, dish the kidneys, put some of this mixture inside of each, close the two sides upon it, butter and pepper them, and serve. A few bits of fat salt pork, minced very fine, gives a good flavour to the stuffing. The pork should have been previously cooked.

Devilled Meat

Ingredients

Cold meat, fowl or kidneys, 1 tea-spoonful of made mustard, 2 teaspoonfuls of Worcester sauce, 2 teaspoonfuls of ketchup, 1 tea-spoonful of Chili vinegar, 1/4 teaspoonful of cayenne, 1 teaspoonful of salad oil, 1 small teaspoonful of lemon-juice, a little bit of butter and a wineglass of claret.

Method

Cut the meat into slices and lay it on a dish; make a sauce of the above ingredients, pour this over it and set it in a hot oven for fifteen minutes, stirring frequently. Serve with mashed potatoes.

Note. - This will be appreciated only by those who can relish a very hot dish.