Lamb Croquettes
are made the same as chicken croquettes, only substituting cold cooked lamb for the chicken. Many prefer the lamb to the chicken croquettes, even for dinner or lunch parties.
Sheep’s Kidneys.
The best manner of cooking is to sauté them. They must be perfectly fresh (they spoil soon), sautéd on a quick fire, never allowed to boil in the sauce (this would spoil the gravy), and served with a little wine in the sauce.
First cut them into slices; season, and sauté them in a little hot suet, clarified drippings, or butter. When done, put them on a hot plate. Now take a second stew-pan, put in a piece of butter the size of a large hickory-nut; when it is hot, throw in a tea-spoonful of minced onion, two sprigs of parsley, minced also, and a tea-spoonful of flour; when they become red, pour in one and a half cupfuls of hot water or stock. Let it simmer a few moments, then season with pepper and salt, and strain it; now add a table-spoonful of sherry or port wine, and the pieces of kidney. A few drops of lemon-juice may or may not be added. Let the kidney remain a few moments in the sauce without boiling, and serve. Professional cooks generally add minced mushrooms; but the dish is quite good enough without them.
PORK.
A little salted pork or bacon should always be kept in the house. I confess to having a decided prejudice against this meat, considering it unwholesome and dangerous, especially in cities, unless used in the smallest quantities. Yet pork makes a delicious flavoring for cooking other meats, and thin, small slices of breakfast bacon are a relishing garnish for beefsteak, veal cutlets, liver, etc. In the country, perhaps, there is less cause for doubt about its use, where the animal is raised with corn, and where much outdoor life will permit the taking of stronger food.
To Cure Bacon.
For every three hundred pounds of pork use fourteen pounds of common salt, and one pound each of brown sugar and saltpetre. Rub them into the meat, and let it lie for three weeks, rubbing and turning it occasionally. Then wipe dry, rub again with dry fine salt, wrap it in a thick cloth (canvas) or paper, and hang it in a cool, dry place.