The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1897-02-05
sTEWED AND OTHERWISE.

are the most delicate.
Kidneys can be seryed~in q variety Of
ways. and thus are of great assistance TO
the housewife i'll making UP her daily
menu. They require to be cooked very
slowly, and too much cooking will
tougher them.
For 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 wafer, and put them
Ill saucepan with fresh water enough
10 wen cover them, and slowly cook them
unf'i fhe meat is tender. Let the kid
neys remain iii the liquid until they are
thoroughly cold. Take them ont with
skinner and cut them into inch sunare
pieces. rut them back into the same
liquid ado a little butter, salt and pep
per- dash Of mace and a tcaspoonfui Of
chopped parsley. Put the pan over tie
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-siices aid
roll each slice in -four. Melt some butter
the houred 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 Mill
utes. Season with salt land paprika and
add two teaspoonfuis of mushroom
catsup or Worcestershire sauce and the
juice of half lemon. Turn them over
squares of buttcred toast
For kidneys sthwed in wine. prepare
the kidneys and cut them in round slices
one-quarter Of an inch in thickness and
roll them Ill flour. Set Il frying ,an over
the fire and put in the kidney slices and
a 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 Il
lemon. Season with salt ana pepper.
Cover the pan and let tho contents sim
mcr zen or twelve minutes. Turn them
into dish and sprinkle with parsley.
Another way of stpwing 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: bay leaf. and one quart of
water. Place the pan where the liquid
will just simmer for two hours. Put A
tablespoonful of butter into q small Dau
and set it over the fire.: When the but
ter is melted stir i'll SPOONFUL of -four
and s:ic it until it becomes brown and
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 n
heated dish and serve.
For brolled kidneys remove the thin
skin from the kidneys, soak them in
clear water half an hour. and vim. them
With
halves Season them with salt and pe,
per: dip them into melted butter and roll
each piece i'll flour. Rub a double broiler
with butter. place upon it the prepared
kidneys and broil them over clear fire.
Place the kidneys upon a hot platter.
turn little melted butter upon them,
sprinkle chopped parsley over the top
and garDlsh the dish with sliced lemon.
An excellent dish is kidneys broiled in
crumbs. Prepare the kidneys and cut
them into slices half all inch thick; soak
them III cold water half an hour drain
them and sprinkle them with salt and
pepper: Dip each piece into melted but
ter and roll III bread crumbs. Place tho
slices upon a fine broier and cook them
over 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 tableSpounfulS OF butter with
two teaSpoonfuls of lemon juice until it
is light and creamy: add IA teaSe,onful
OF choppcd parsley and Il dash Of ZAP
lka: Keep this sauce in Il .r,ul place
until It is needed.
When broiliny kidneys, if they are
small, Instead Of slicing them, cut them
Ill the middle hearty to the other side
and skeWcr them open with wooden
toothpicks.
Lamb kidneys and bacon br.ile.l to-
gcthcr are thought to h' an exceedingly
nice breakfast dish Cut the kidneys
into LA Ives 'eDsthwi>r. lay them in cold
water half an hour: slice the bacon thin,
and cut each slip into two pieces: have
short skcwers at hand. and place piece
of bacon on a Skewer then piece of
kidney. and alternate them until you
have i've pieces upon each Skcwer; dip
the pieces of kidney into melted butter
before they are put upon the skewer:
place the skewcrs upon broiler, and
hold over a bright fire. turning them fire.
qucntly until all sides are well cooked;
when the kidneys are broiled place each
skewer Il pom 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 nice brown. Take
each piece up with Il 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 OF cutting them
through the middle. and using wooden
toothDick for a skewer to keep them
open. Fry them in the same pan in
which the bacon was cooked. making
each side Il 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 a tablespoonful of wine or lemon
paprika; then pour it over the Kidneys.
GariiSh the platter with parsley and
serve.
Kidney paste is made by cooking a
kidney until tcndcr and then choppins it
fine. Add to it a tcaspoonful of English
mustard. one of mushroom catsup. one
tablespoonful of lemon juice. and two
of melted butter Season with salt and
pepper. Rub these ingredients together
until they arc like 4 soft paste. Spread
it uoon pieces of huttered toast and place
them in the oven long enough to heat the
paste. Then serve.
For stuffed kidneys. wash the kidneys
and cut them through the middle length
WISE not cutting them quite to the other
the kidneys in cold water for lalf an
hour. Wipe them dry with 4 soft cloth
and rub the cut side with butter. Lay
them open upon a double broiler AMI
cook over Il clear fire. Make a stuff
ing by chopping n tcasImonful of cooked
ham ard the sanlr amount of chopped
sour apples and mixing them with fine
bread crumbs and little butter. Put
this mixture over the fire and heat al
most to boiling: add some chopped pars-
ley and season with salt and pepper to
suit the taste and juice of half Il lemon
Fill the cooked Kidneys with this stuff
ing, fold the upper part of the kidneys
over, and hold them in place by sticking
wooden toothpicks through the two sec
tons. Pu. them upon platter and
cover the tops of the Kidneys with bits
of butter, salt and pepper. Put the dish
upon board in the oven long enough to
melt the butter and rehrat the kidneys.
Garnish the dish with curled parsley and
serve with a tartarc saucc.-Ncw York
Sun.
They "Wallowed."
\ writer in the Chicago Times Herald
tells the following in speaking of East
crn Kentucky mountain dialect: y Bos-
ton newspaper man and myself We're