Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1897-01-18


be closed it was inside the kitchen. The
house was set on fire, and both the barn
and house were burned to the ground,
the hog being cremated in the former
Special Dispatch to the Globe-Democrat.
KIDNEYS STEWED AND OTHERWISE
Kidneys, if properly prepared, make a
particularly nice dish. Beef, veal and
lamb kidneys are used, and may be pur-
chased for a small sum. Lamb kidneys
are the most delicate.
Kidneys can BE served in variety OF
ways, and thus are of great assistance TO
the housewife in making up her daily
menu. They require to be cooked very
slowly, and too much cooking will
tougher them.
For a plain kidney stew, thoroughly
wash the kidneys and cook them slowly
in plenty of water for about half an
hour. Remove them from the water,
rinse them in cold water, and put them
in a saucepan with fresh water enough
to well cover them, and slowly cook them
until the meat is tender. Let the kid
neys remain in the liquid until they are
thoroughly Geld. Take them out with &
skinner and cut them into inch square
pieces. Put them back into the same
liquid add a little butter, salt and pep
per, dash of mace and q 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 aid
roll each slice in flour. Melt some butter
in a frying pan and when 1t is hot Put IN
the Toured kidneys and brown them on
- half Of
stock, or water will answer il no stock is
at hand, and let it simmer fifteen min
utes Season with salt and paprika and
add two teaSpoOnfuls of mushroom
catsup or Worcestershire sauce and the
juice Of half a lemon Turn them over
squares of buttered toast
For kidneys sfewed in wine. prepare
the kidneys and cut them in round slices
one-quarter of an inch in thickness and
roll them in flour. Set fryingDan over
the fire and put in the kidney slices and
good tablespoonful of butter When
one side of the slices is Drowned turn
them and brown the other side, adding
more butter if needed. Add two gills of
sherry or claret and the juice of half a
Cover the pan and let the contents SIM
mer ten or twelve minutes. Turn them
into 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 saucepan with half
an onion. n bay leaf, and one quart Of
water. Place the pan where the liquid
will just simmer for two hours. Put q
| tablespoonful of butter into a small pan
| and set it oyer the fire. When the but
ter is melted stir III a spoonful of flour
and stir it until it becomes brown and
Toio Ii 90
spoonfuls from the kidney liquid and
when all are thoroughly mixed turn the
mixture into the kidney mixture. Season
highly with salt and. cayenne pepper and
flavor with sherry. Remove the onion
and bay leaf. Turn the mixture into a
| heated dish and serve.
For broiled kidneys remove the thin
skin from the kidneys, soak them in
clear water half an hour, and wipe them
with q soft cloth and split them into
! halves. Season them with salt and pep
per. dip them into melted butter and roll
each piece III -four. Rub a double broileT
| with butter. place upon it the prepared
| kidneys and broil them over a clear fire.
Place the kidneys upon n hot platter,
turn q little melted 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 but
ter and roll in bread crumbs. Place the
slices upon a fine broiler and cook them
over a bright fire. Put the cooked kid
neys upon squares Of toast, place a little
lemon sauce upon each piece, and serve
as soon as possible. To make the sauce,
| stir two tableSpoonfuls of butter with
| two taa cr1Oopf11lS of lnmOO iI1inQ until IL
is light and creamy; add teaspoonful
of chopped parsley and a dash of pap
rika. Keep this sauce in cool place
until it is needed
When broiling kidneys, if they are
small, instead of slicing them, cut them
and skewer them open with wooden
toothpicks.
Lamb kidneys and bacon broiled to-
gether are thought to be an exceedingly
nice breakfast dish. Cut the kidneys
into halves lengthwise, lay them in cold
water half an hour; slice the bacon thin,
and cut each slip into two pieces; have
short skewers at hand, and place a piece
of bacon on a skewer, then a 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
| Loiu o'tA DA1SHL uIS. tLGA1 Il
quently until all sides are we'll cooked;
when the kidneys are broiled place each
skewer upon a finger strip of toast, sprin-
| kle them lightly with pepper, put tiny
bit of butter upon each piece of kidney,
and serve Immediately.
Another manner of cooking kidneys
with bacon is to fry them. Put into a
frying pan over the fire thin slices of
bacon and cook them q nice brown. Take
each piece up with a fork and arrange
the slices around the inside edge of Il
hot platter and stand it in the mouth of
the oven Meanwhile have the kidneys
prepared by slicing them or cutting them
through the middle, and using wooden
toothDick for Il skewer to keep them
OPEN Fry them in the same pan in
which the bacon was cooked, making
each side nice brown. Lay squares of
toast in the middle of the platter contain
ing the bacon and put the cooked kidneys
upon them. Stir an even teaspoonful Of
flour into the gravy in the frying pan,
add q tablespoonful of wine or lemon