or other meats may be used in this same way.
Mince cooked ham and reheat in a cream sauce, to which the shredded whites of hard-boiled eggs have been added. Spread on buttered toast and sprinkle with the sifted yolks of the eggs, rubbed through a sieve.
Season a cupful of bread crumbs with grated onion, salt and pepper, and minced parsley. Moisten with egg well beaten. Spread the crumb mixture over thin slices of bacon and wrap each slice of bacon around a small kidney. Fasten with toothpicks or skewers. Put in a baking-pan and bake in a hot oven until the bacon is crisp. Remove the skewers and serve on a hot plate, garnished with parsley.
Cut in halves, skin, sprinkle with salt and red pepper, and fry one minute in a spider, with no additional fat. Serve with dry toast.
Cut the kidneys into small squares after parboiling and skinning. String on small steel skewers with small squares of bacon alternating. Broil or fry or cook in the oven, dredging with flour or not, as preferred. If the bacon is not very fat, soak the kidneys in olive oil a few moments before stringing. Serve on the skewers.
Parboil, drain, wipe, and split the kidneys, keeping them open with skewers. Season with pepper and salt, brush with oil, roll in crumbs, and broil, fry, or cook in a very hot oven. Make a sauce of melted butter, lemon-juice, and minced parsley, and pour over them if desired.
Parboil, drain, wipe, and slice the kidneys. Make a marinade of three tablespoonfuls of olive-oil, one of vinegar, – tarragon vinegar or lemon-juice may be used, – a teaspoonful of mustard, salt, and red pepper. Dip the sliced kidneys in this dressing and broil. Minced parsley is a pleasant addition to the marinade. After dipping in the dressing, they may be rolled in crumbs and fried. Serve plain, or with a sauce of melted butter, lemon-juice, and minced parsley, or with the remaining marinade heated and poured over the kidneys.
Parboil and slice mutton or lamb kidneys. Fry brown in bacon fat and serve on dry toast with the bacon.
Parboil, drain, wipe, and cut into dice. Cook five minutes in boiling water, drain, add a small onion, grated, a pinch of sage, and a cup of water. Bring to the boil once more, add a pinch of salt, and two hard-boiled eggs, cut fine. Thicken with one tablespoonful of cornstarch, rubbed smooth in a little cold water. Serve on toast.
Parboil, drain, wipe, and cut into dice. Reheat in cream sauce, to which hard-boiled eggs, cut fine, and minced parsley are added. Serve on toast.
Use veal or lamb kidneys. Plunge for an instant into boiling water, skim out, and wipe dry. Split down the middle without cutting through, skin, and run a skewer through each to keep flat. Broil as usual. When brown, remove the skewers, lay on a hot platter, pour over melted butter, add a squeeze of lemon-juice, and sprinkle with chopped parsley. Kidneys and liver must be cooked very quickly, as long cooking makes them tough.
Chop cold roast lamb very fine. Season with salt, pepper, and a bit of mint. Reheat in the gravy, or in water, adding a little butter, or in a cream sauce. Spread thinly on thin slices of dry buttered toast, slip a poached egg on each slice, and serve at once, sprinkled with pepper and minced parsley.
Cut the liver in thin slices, cover with olive oil, and soak half an hour. Drain, season with salt and pepper, dip in crumbs, and broil. Finish as for Broiled Kidneys.
Cook the bacon first, skim out, and put the slices of liver, dredged with flour and seasoned with salt, into the hot fat. Cook very quickly.
Parboil calf’s liver, drain, wipe, and cut into dice or chop coarsely. Reheat in a cream sauce, seasoning with salt and pepper. Minced parsley, lemon-juice, or finely cut capers may be added to the sauce. Serve on toast. Cold cooked liver may be used in this way.
Equal parts of cold cooked liver and cold potatoes, cut fine. Reheat in a frying-pan, adding butter and boiling water as necessary. Almost any cold cooked meat may be used in this way.
Butter a shallow baking-dish, pile in the hash loosely, smooth the top, dot with butter, and bake until brown and crisp. Turn out on a platter or serve in the dish, a fresh napkin or a paper frill being arranged around the dish.
Chop cold cooked liver fine. Reheat in a very thick cream sauce, well seasoned. Cool, shape into small flat cakes, dip in egg and crumbs, and fry brown.
Cold cooked liver cut fine and half as much cooked bacon, chopped. Shape into small flat cakes, using a raw egg to bind if necessary. Dip in egg and crumbs and fry brown.
One cupful of cold cooked rice, one cupful of finely chopped cooked meat, – any kind, or several kinds, – a pinch of salt, a dash of pepper, two tablespoonfuls of butter, half a cupful of milk, and one egg. Put the milk on to boil, add the rice, meat, and seasoning. When it boils, add the egg, well beaten, and stir one minute. Take from the fire, cool, form into small flat cakes, dip in egg and crumbs, and fry brown. May be prepared the day before using.
Cut in thin slices, freshen in cold water gradually brought to the boil. Drain, wipe, trim off the rind, roll in flour, and fry. When brown, put on a hot platter and make a cream sauce, using the fat in the pan. Fried salt pork with cream sauce poured over it is a venerable New England dish of some three centuries’ standing.
Use the head, heart, and feet of fresh pork. Boil until the flesh slips from the bone. Cool, take out the bones and gristle, and chop the meat fine. Set aside the water in which the meat was cooked, and when cold take the cake of fat from the surface. Bring the liquor to the boil once more, add the chopped meat, and when at a galloping boil, sprinkle in, slowly, enough corn-meal to make a thick mush. Cook slowly for an hour or more. Pour into a pan wet with cold water and let stand in a cold place over night. Turn out on a platter, cut in half-inch slices, and fry.
Prick the skins with a needle or fork to prevent bursting. Cover with boiling water, parboil five minutes, drain, wipe, and fry as usual. The sausage meat is made into small flat cakes, dredged with flour and fried. Bread crumbs may be used in making the sausage cakes if desired. If the cakes do not hold together readily, add a little beaten egg.
Prick the sausages and lay each one on a strip of buttered bread its own length and width. Arrange in a baking-pan and bake in a very hot oven till the sausages are brown and the bread crisp.
Prick medium-sized sausages and brown quickly in a spider. Take out and keep warm. Core large potatoes, draw the sausages through the cores, and bake. A pleasant surprise for the person peeling the potato.
Parboil, in slightly acidulated water, for five minutes, then throw into cold water. Remove pipes and fibres and let cool – the colder the better. Split, rub with melted butter, season with pepper and salt, and broil or fry. They may also be dipped in egg and crumbs and fried or broiled. Serve on a hot platter. A sauce of melted butter, lemon-juice, and minced parsley is a pleasing accompaniment.
Tripe as it comes from the market is already prepared. Wash thoroughly, boil until tender, drain, and cool. Cut into strips, season with salt and pepper, dip in egg and crumbs, and fry in butter or drippings until brown. It may be prepared for frying the day before and kept in a cool place. Breaded tripe may also be broiled on a buttered gridiron.
Cut a pound of tripe in narrow strips, add a cupful of water, a piece of butter the size of an egg, and a tablespoonful of flour, rubbed smooth in a little cold water. Season with salt and simmer thirty minutes. Serve