KIDNEYS.
Note.—A prettier dish than the above may be made by serving the kidneys each on a piece of buttered toast cut in any fanciful shape. In this case a little lemon-juice will be found an improvement.
KIDNEYS, Fried.
Ingredients.—Kidneys, butter, pepper, and salt to taste. Mode.—Cut the kidneys open without quite dividing them, remove the skin, and put a small piece of butter in the frying-pan. When the butter is melted, lay in the kidneys the flat side downwards, and fry them for 7 or 8 minutes, turning them when they are half done. Serve on a piece of dry toast, season with pepper and salt, and put a small piece of butter in each kidney; pour the gravy from the pan over them, and serve very hot. Time.—7 or 8 minutes. Average cost, 1½d. each. Sufficient.—Allow 1 kidney to each person. Seasonable at any time.
KIDNEY OMELET (a favourite French Dish).
Ingredients.—6 eggs, 1 saltspoonful of salt, ½ saltspoonful of pepper, 2 sheep’s kidneys, or 2 tablespoonfuls of minced veal kidney, 5 oz. of butter. Mode.—Skin the kidneys, cut them into small dice, and toss them in a frying-pan, in 1 oz. of butter, over the fire for 2 or 3 minutes. Mix the ingredients for the omelet, and when the eggs are well whisked, stir in the pieces of kidney. Make the butter hot in the frying-pan, and when it bubbles, pour in the omelet, and fry it over a gentle fire from 4 to 6 minutes. When the eggs are set, fold the edges over, so that the omelet assumes an oval form, and be careful that it is not too much done: to brown the top, hold the pan before the fire for a minute or two, or use a salamander until the desired colour is obtained, but never turn an omelet in the pan. Slip it carefully on to a very hot dish, or, what is a much safer method, put a dish on the omelet, and turn the pan quickly over. It should be served the instant it comes from the fire. Time.—4 to 6 minutes. Average cost, 1s. Sufficient for 4 persons. Seasonable at any time.
OMELET PAN.
KIDNEYS, Stewed.
Ingredients.—About 8 kidneys, a large dessertspoonful of chopped herbs, 2 oz. butter, 1 dessertspoonful of flour, a little gravy, juice of half a lemon, a teaspoonful of Harvey sauce and mushroom ketchup, cayenne, and salt to taste. Mode.—Strew the herbs, with cayenne and salt, over the kidneys, melt the butter in the frying-pan, put in the kidneys, and brown them nicely all round; when nearly done, stir in the flour, and shake them well; now add the gravy and sauce, and stew them for a few minutes, then turn them out into a dish garnished with fried sippets. Time.—10 or 12 minutes. Seasonable at any time.