Part 72 (2/2)

Although it acts without corrugating or contracting the fibres of meat, as is the case in the action of salt, and, therefore, does not impair its mellowness, yet its use in sufficient quant.i.ties for preservative effect, without the addition of other antiseptics, would impart a flavour not agreeable to the taste of many persons. It may be used, however, together with salt, with the greatest advantage in imparting mildness and mellowness to cured meat, in a proportion of about one part by weight to four of the mixture; and, perhaps, now that sugar is so much lower in price than it was in former years, one of the obstructions to its more frequent use is removed.

TO DRESS BEEF KIDNEY.

I.

632. INGREDIENTS.--1 kidney, clarified b.u.t.ter, pepper and salt to taste, a small quant.i.ty of highly-seasoned gravy, 1 tablespoonful of lemon-juice, 1/4 teaspoonful of powdered sugar.

_Mode_.--Cut the kidneys into neat slices, put them into warm water to soak for 2 hours, and change the water 2 or 3 times; then put them on a clean cloth to dry the water from them, and lay them in a frying-pan with some clarified b.u.t.ter, and fry them of a nice brown; season each side with pepper and salt, put them round the dish, and the gravy in the middle. Before pouring the gravy in the dish, add the lemon-juice and sugar.

_Time_.--From 5 to 10 minutes. _Average cost_, 9d. each.

_Seasonable_ at any time.

II.

633. INGREDIENTS.--1 kidney, 1 dessertspoonful of minced parsley, 1 teaspoonful of minced shalot, salt and pepper to taste, 1/4 pint of gravy, No. 438, 3 tablespoonfuls of sherry.

_Mode_.--Take off a little of the kidney fat, mince it very fine, and put it in a frying-pan; slice the kidney, sprinkle over it parsley and shalots in the above proportion, add a seasoning of pepper and salt, and fry it of a nice brown. When it is done enough, dredge over a little flour, and pour in the gravy and sherry. Let it just simmer, but not boil any more, or the kidney would harden; serve very hot, and garnish with crotons. Where the flavour of the shalot is disliked, it may be omitted, and a small quant.i.ty of savoury herbs subst.i.tuted for it.

_Time_.--From 5 to 10 minutes, according to the thickness of the slices.

_Average cost_, 9d. each. _Sufficient_ for 3 persons.

_Seasonable_ at any time.

III.

_A more Simple Method_.

634. Cut the kidney into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of b.u.t.ter, 1/4 pint of boiling water, pepper and salt, and a tablespoonful of mushroom ketchup. Let the gravy just boil up, pour over the kidney, and serve.

BOILED MARROW-BONES.

635. INGREDIENTS.--Bones, a small piece of common paste, a floured cloth.

_Mode_.--Have the bones neatly sawed into convenient sizes, and cover the ends with a small piece of common crust, made with flour and water.

Over this tie a floured cloth, and place them upright in a saucepan of boiling water, taking care there is sufficient to cover the bones. Boil them for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast. Many persons clear the marrow from the bones after they are cooked, spread it over a slice of toast and add a seasoning of pepper; when served in this manner, it must be very expeditiously sent to table, as it so soon gets cold.

_Time_.--2 hours.

_Seasonable_ at any time.

_Note_.--Marrow-bones may be baked after preparing them as in the preceding recipe; they should be laid in a deep dish, and baked for 2 hours.

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