Page:Mrs Beeton's Book of Household Management.djvu/596

522 finely-chopped parsley, 1 teaspoonful of lemon-juice, salt, cayenne, flour.

Method.—Cut the kidney into slices about ¼ of an inch thick, and remove the core. Make the butter hot in a sauté-pan, mix 1 tablespoonful of flour, ½ a teaspoonful of salt, and ¼ of a teaspoonful of pepper together on a plate, dip the slices of kidney in the mixture, and fry them gently in the butter for about 20 minutes, turning them 2 or 3 times, and keeping the sauté-pan covered. Have ready a very hot dish, arrange the kidney neatly in 2 rows; add the lemon-juice, parsley and a pinch of cayenne to the butter in the sauté-pan, and pour over the kidney. Serve as hot as possible.

Time.—From 30 to 35 minutes, to prepare and cook. Average Cost, 1s. 3d. Sufficient for 4 or 5 persons.

Ingredients.—1 lb. of ox-kidney, 1 pint of water, 2 ozs. of beef dripping, 1½ ozs. of butter, 1½ ozs. of flour, 6 preserved mushrooms, 1 finely-chopped small onion, ½ a glass of sherry, salt and pepper.

Method.—Cut the kidney into slices nearly ½ an inch thick, and remove the core. Make the dripping moderately hot in a sauté-pan, season 1 tablespoonful of flour with ½ a teaspoonful of salt, and a ¼ of a teaspoonful of pepper, dip the slices of kidney in the mixture and fry them for about 20 minutes very slowly in the moderately hot fat; fry the onion at the same time, and keep the sauté-pan covered. In another pan fry the butter and flour together until a nut-brown roux, or thickening, is formed, then add the stock or water, stir until it boils, and simmer for at least 20 minutes. Remove the slices of kidney, and drain carefully from fat; add them, together with the sliced mushrooms and sherry, to the sauce, and, when hot, season to taste, and serve.

Time.—About 1 hour. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons.

Ingredients.—1 lb. of leg or shin of beef, ¾ of a pint of water, 2 tablespoonfuls of vinegar, 1 onion, 1 carrot, ½ a turnip, a bouquet-garni (parsley, thyme, bay-leaf), pepper and salt.

Method.—Cut the meat into 5 or 6 pieces, put them in a dish, pour the vinegar over, and let them remain at least 1 hour, turning them 2 or 3 times. When ready, put the pieces with the vinegar into a jar with a close-fitting lid, add a good seasoning of salt and pepper, the herbs, and the vegetables cut into thick slices. Put on the lid, cover with 2 or 3 thicknesses of greased paper, stand the jar either in a cool oven or in a saucepan of boiling water, and simmer slowly for 3