- 4 Spanish onions
- 2 sheep’s kidneys
- 1 cupful (½ pint) brown gravy
- Salt and pepper to taste
Wipe and skin the kidneys, then slice them finely, and season with salt and pepper to taste. Peel the onions, scoop out the center portion, and fill with the kidneys. Place them in a casserole, add the gravy, and cook slowly for about two hours. Serve hot.
BROWNED POTATOES
- 12 potatoes
- 4 ozs. (½ cup) melted butter
- 1 onion
- ½ teaspoonful black pepper
Peel the potatoes and boil them in boiling salted water until they are nearly, though not quite, done.
Take up, drain, and cut each potato in halves lengthways; put flat side down on a hot buttered earthenware pan, set into the oven, baste with the melted butter having the onion juice and black pepper in it, till the potatoes are brown and quite tender.
BRUSSELS SPROUTS WITH CHEESE
- 1 box Brussels sprouts
- ½ pint (1 cup) rich cream
- 1 teaspoonful salt
- ½ cupful grated Parmesan cheese
Trim the sprouts and boil them in boiling salted water till they are perfectly tender, drain thoroughly, and let get quite cold.
Mix the cream and salt together, then dip each sprout into it; arrange them in a buttered shallow earthenware dish, sprinkle the cheese over them, and bake in a hot oven for six minutes.