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.
KIDNEY BACON ROLLS
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.
FRIED KIDNEYS
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.
KIDNEYS EN BROCHETTE
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.
CRUMBED KIDNEYS
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.
DEVILLED KIDNEYS
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.
KIDNEY AND BACON
Parboil and slice mutton or lamb kidneys. Fry brown in bacon fat and serve on dry toast with the bacon.
STEWED BEEF KIDNEY
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.
KIDNEYS À LA TERRAPIN
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.
BROILED KIDNEYS—MAÎTRE D’HÔTEL
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.
MINCED LAMB WITH POACHED EGGS
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.
BROILED LAMB’S LIVER
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.
CALF’S LIVER AND BACON
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.
LIVER À LA CRÊME
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.
LIVER HASH
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.
BAKED HASH
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.
LIVER BOULETTES
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.
LIVER AND BACON BALLS
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.
MEAT AND RICE BALLS
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.
FRIED SALT PORK
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.
PHILADELPHIA SCRAPPLE
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.
SAUSAGE
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.
BAKED SAUSAGE