Beef Kidneys

The size of these and their somewhat coarse nature, places them quite outside the usual culinary preparations prescribed for the smaller kidneys, such as sheep's, lamb's, etc., nevertheless modern artistic cooks have found several effective modes of cooking them.

Fried Beef Kidneys

Cut two kidneys in slices and soak in warm water for two and one-half hours, changing the water once or twice so as to cleanse them thoroughly; take the slices out, dust them over with flour, salt and pepper, put them in a fryingpan with three ounces of butter and fry to a light brown; place them in a circle on a dish, mix one tablespoonful of piquant sauce in one-half pint of gravy, add a teaspoonful of moist sugar, pour it in the center of the circle, and serve. As a rule beef kidneys are coarse, but cooked as above they are tender and luscious.

Fried Beef Kidneys With Champagne

Select some kidneys that are of a good color, remove a little of the fat, mince them, mix with a little chopped parsley and shallots, and season with salt and pepper. Place this in a fryingpan over a moderate fire, and when done dust over with flour, add a wineglassful of champagne and two or three tablespoonfuls of bechamel sauce, and serve.

Beef Kidney Rissoles

Cut a beef kidney into even slices and shape them into rounds, also the same quantity of bacon or ham cut into smaller rounds. Place the slices of bacon and ham over the kidney, then hard boiled eggs in slices over them, and fasten the slices together with a little warmed butter and the beaten yolk of an egg. Sprinkle over with salt and pepper, cover them well with breadcrumbs, put them in a saucepan with a little butter, and fry for half an hour. Serve on a dish with brown gravy.

Stewed Beef Kidneys

Stew some beef kidneys in a little salted water until done, then put them on a dish and sprinkle over salt and pepper, add a small quantity of flour to the liquor to thicken it and a little burnt sugar to color it, pour it over the kidneys and serve hot.

Boiled Beef Liver And Rice

Soak one and one-half pounds of liver in cold water for half an hour to remove the blood, boil it slowly in three pints of water together with one-half pound of rice, add an onion, a sprig of parsley, and when the liver and rice are nearly cooked add pepper and salt to taste, three tablespoonfuls of vinegar and a slice of bacon cut in pieces. Remove the liver, cut it in slices and return them to the stew till all are sufficiently done. Serve hot.

Macedoine Of Beef

The desired quantity of rump steak is cut into slices half an inch in thickness and formed into the shape of cutlets, three inches by two inches, flat; trim all to the same size and lard thickly on one side with fine lardoons of bacon fat. Lay out, larded side uppermost, in a flat pan and nearly cover with richly flavored stock; cover the pan with a lid and braise in an oven for an hour. Remove the lid, baste the slices with gravy and let them remain uncovered in the oven until the larding has taken color; they are then ready to dish. Use equal amounts of sliced carrots, turnips, cutting into fancy shapes; green peas, string beans, asparagus tops and small sprigs of cauliflowers; boil all in salted water until quite tender. Melt in a saucepan a lump of butter, add a little flour and stir in enough milk to make a sauce, adding pepper, salt and a little grated nutmeg. Put into this sauce all the vegetables, of which there should be sufficient quantity to make them adhere together, and toss them gently in it until quite hot. Pile in the middle of a dish and place the slices around them in a circle. Skin off all fat from the gravy, pour it around the dish but not over the slices, and serve.