No. 11.—Minced Sandwiches.
Cut in small thin slices some dressed ham, ox tongue, game, or poultry, with a few pickled gherkins and olives, the whole in equal portions; mix well together; butter the bread and spread some mustard over, place the cut meat over the butter, cover over with the other slice, cut small, and serve.
No. 12.—Kidneys Saute, with Sherry, Port, or Champagne.
Cut three kidneys each in five pieces, put an ounce of butter in the pan; when very hot, and beginning to smoke, add the kidneys; stir round for two or three minutes with a spoon till set; add a teaspoonful of flour, quarter ditto of salt, the third part of that of pepper; mix well; add half a gill of broth, a small wineglass of either of the above wines; if no broth, use water, adding a little glaze. A tablespoonful of colouring (No. 15) is a great improvement to the appearance of the sauce. Ox, calf, or pig’s kidneys may be dressed the same, following the proportions according to the quantity made. All the above are extremely good on toast, which would require a little more liquor. A few mushrooms are an improvement. If brown sauce can be obtained, omit the flour and broth. Do not let them boil; a few minutes will do them.
No. 13.—Semi-Curried Kidneys.
Take three kidneys, which forms a portion, make a small incision in the fleshy part, so as to enable you to remove the outer skin; cut each in five pieces crosswise, put some butter in a stewpan, salt, pepper, a little chopped onions, give it a fry, add the kidneys, stir them for a few minutes till set, put four tablespoonfuls of curry sauce (No. 9), and serve. If no curry sauce, add a quarter of a teaspoonful of curry powder, one of flour, and one gill of broth; serve with rice.
No. 14.—Kidney Toast.
Split the kidney in two, remove the sinews and outer skin, mince it up, and then chop fine; place in a stewpan some chopped eschalot and parsley, with a small piece of butter, and fry the same lightly; when done, add a small spoonful of Sultana Sauce, a little flour, and boil again; while boiling, mix in the chopped kidneys; add salt, pepper, and nutmeg to taste.
Spread the composition upon slices of toast slightly buttered; mask them up with bread-crumbs mixed with Parmesan cheese, place in a sharp oven for ten minutes, brown them with the salamander, and serve quite hot.
No. 15.—Mutton, Lamb, or Veal Cutlets en Papillote, or wrapped in Paper. Ditto, quarter of Fowls and half Pigeons, Devilled.