Cover closely, and continue to simmer for another hour.
Sprinkle in the parsley just before serving.
KIDNEYS EN CASSEROLE
- 3 sheep’s kidneys
- 3 ozs. (½ cup) chopped suet
- ½ lb. (2 cups) bread crumbs
- ½ pint (1 cup) milk
- 2 eggs
- 1 tablespoonful chopped parsley
- 1 teaspoonful powdered herbs
- Salt and pepper
Skin and chop the kidneys, put them into a basin with the suet, bread crumbs, milk, eggs well beaten, parsley, herbs, and seasonings.
Mix well, turn into a buttered earthenware bowl, cover with a buttered paper, and steam for one hour.
Serve hot with brown sauce or good gravy.
LAMB EN CASSEROLE
- 2½ lbs. loin of lamb
- ¼ lb. (½ cup) rice
- 1 pint (2 cups) good gravy
- 1 blade mace
- ¼ lb. (½ cup) butter
- 2 egg yolks
- Salt and pepper
- A little grated nutmeg
Half roast the loin of lamb, and cut it into steaks. Boil the rice in boiling salted water for ten minutes, drain it, and add to it the gravy with the nutmeg and the mace; cook slowly until the rice begins to thicken, remove it from the fire, stir in the butter, and when melted add the yolks of eggs well beaten; butter a casserole well, sprinkle the steaks with salt and pepper, dip them in melted butter, and lay them in the buttered dish; pour over the gravy that comes from them, add the rice and simmer for half an hour.