The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-12-14
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: THE HOUSEHOLD;
KIDNEYS sTEwED.
ApDetixing Dishes to Vary the Menu
for Breakfast and Other Occas-

ions,
Kidneys, II properly prepared, make
particularly nice dish. Beef, veal and
purchased for a small sum. Lamb kid
neys are the most delicate.
Kidneys can be served in a variety
of ways, and thus are of great assist
ance to the housewife in making up
her daily menu. They require to be
cooked very slowly, and too much cook
ing will tougher them.
For a plain kidney stew, thoroughly
wash the kidneys and cook them slow
ly in plenty of water for about half
an hour Remove them from the water,
rinse them in cold water and put them
into a saucepan with fresh water
! enough to we'll cover them and slowly
cook them until the meat is tender
Let the kidneys remain in the liquid
until they are thoroughly cold Take
them out with skinner and cut them
into inch square pieces. Put them back
into the same liquid, add little butter,
salt and pepper, a dash of mace and a
teaspoonful of chopped parsley. Put
the pan over the fire and thoroughly
heat. Serve with toasted crackers.
For stewed Kidneys take nice fresh
kidneys, remove the thin skin and the
white center, wash them and soak
them in weak salt and water for an
! hour. Then cut them into half-inch
slices and roll each slice in -four Melt
some butter in frying pan, and when
it is hot put in the Toured kidneys
! and brown them on each side Stir in
half CUP Of good stock, or water will
answer if no stock is at hand, and let
it simmer fifteen minutes. Season with
salt and paprika and add two tea
spoonfuls of mushroom catsup or
Worcestershire sauce and the Juice of
half lemon. Turn them over squares
of buttered toast.
For kidneys stewed in wine, prepare
the kidneys and cut them into round
slices one-quarter of an inch in thick
ness and roll them in flour. Set fry
ing pan over the fire and put in the
kidney slices and good tablespoonful
of hutter When one side Of the slices is
| Drowned turn them and brown the
other side, adding more butter if need
ed. Add two gills of sherry or claret
and the juice of half lemon. Season
with salt and pepper. Cover the pan
and let the contents simmer ten or
twelve minutes. Turn them into a dish
and sprinkle with parsley.
Another way of stewing kidneys is
thus: Cut the kidneys into inch pieces
or thin slices and let them stand in
cold water thirty minutes; then drain
them and put them into a saucepan
with half an onion, a bay leaf and
one quart of water. Place the pan
where the liquid will just simmer for
! two hours. Put a tablespoonful of but
! ter into small pan and set it over the
fire. When the butter is melted stir in
spoonful of flour and stir it until it
becomes brown and frothy. Moisten it
with couple of. spoonfuls from the
kidney liquid and when all are thor
oughly mixed turn the mixture into the
kidney mixture. Season highly with
salt and cayenne pepper and favor
with sherry. Remove the onion and.
bay leaf. Turn the mixture into
heated dish and serve.
For broiled Kidneys remove the thin
skin from the kidneys, soak them ip
clear water half an hour, and wipe
them with a soft cloth and split them
into halves. Season them with salt
and pepper, dip them into melted but
ter, and roll each piece in -four. Ru;s
double broiler with butter, place
upon 1t the prepared kidneys and broil
them over a clear fire. Place the kid
neys on a hot platter, turn little melt
ed butter upon them, sprinkle chopped
parsley over the top, and>garnish the
dish with sliced lemon.
An excellent dish is kidneys broiled in
crumbs Prepare the kidneys and cut
them into slices half an inch thick;
soak them in cold water half an hour,
drain them and sprinkle them with salt
and pepper. Dip each piece into melted
butter and roll 1t in bread crumbs.
Place the slices upon fine broiler and
cook them over bright fire. Put the
cooked kidneys upon squares of toast.
place q little lemon sauce upon each
piece, and serve as soon as possible.
To make the sauce, stir two tablespoon
fuls of butter with two teaspoonfuls OF
lemon juice until it is light and creamy;
add a teaspoonful Of chopped parsley
and a dash of of paprika. Keep this
sauce in a cool place until it is needed.
When broiling kidneys, if they are
small, instead of slicing them, cut
them in the middle nearly to the other
side and skewer them open with wood
ell toothpicks.
Lamb kidneys and bacon broiled to-
gether are thought to be an exceedingly
nice breakfast dish. Cut the kidneys
into halves lengthwise, removing all
the fat and skin, wash them and lay
them in cold water half an hour; slice
the bacon thin, and cut each slice into
two pieces; have short skeWers at hand,
and place piece of bacon on a SkeWer,
then piece of kidney, and alternate
them until you have five pieces upon
each skewer; dip the pieces of kidney
into melted butter before they are put
upon the Skewer; place the SkeWerS
upon a broiler and hold over bright
fire. turning them frequently until all
sides are we'll cooked; when the kid
neys are broiled place each skewer
Trim of CT
them lightly with pepper, put tiny
bit of butter upon each piece of kid
ney, and serve Immediately.
Another manner of cooking kidneys
with bacon is to fry them. Put into
frying pan over the fire thin slices
of bacon and cook them nice brown.
Take each piece up with a fork and
arrange the slices around the inside
edge of a hot platter and stand it in
the mouth of. the oven Meanwhile
have the kidneys prepared by slicing
them or cutting them through the mid
die, and using q wooden toothpick for
q skeWer to keep them open. Fry them
in the same pan in which the bacon
was cooked, making each side a nice
brown. Lay squares of toast in the
middle Of the platter containing the
bacon and put the cooked kidneys upon
them Stir an even teaspoonful of
-four into the gravy in the frying pan,
add a tablespoonful of wine or lemon
juice, and season the sauce highly with
pa prika; then pour 1t over the kidneys.
Garnish the platter with parsley and
serve.
Kidney paste Is made by cooking
kidney until tender and then chopping
it fine. Add to it a teaspoonful of
English mustard, one of mushroom cat
sup, one tablespoonful of lemon juice
and two of melted butter. Season with