Take half a dozen beef kidneys, cut them open lengthwise, take out the
pipes and skins, lay them in a deep dish and pour boiling water over
them; in two hours take them up and dry with cloths, then rub well in
all parts with
Parsley, chopped coarsely 4 tablespoonfuls
Eight eschalots, minced
Coarse sugar ½ lb.
Bay salt, in fine powder 1 lb.
Let them be rubbed and turned twice a day for two days, then hang in a
brisk air current for twenty-four hours, and rub them well with best
olive oil three or four times in twenty-four hours. They must again be
hung to dry, and when ready must be subjected to a gentle heat in your
chimney for forty-eight hours, or until the surfaces on both sides are
a little shrivelled, the proper embers being of
Beech chips 2 parts
Fern or grass turfs 2 parts
Oak dust 1 part
Peat 1 part
When cold you can coat them with gelatine composition, or, cutting into
appropriate pieces, put them in oblong pots and cover them with olive
oil; wait two days, fill up again with oil and tie wetted bladder over
them. Pigs and sheep’s kidneys may be done in a similar manner.――The
above have been much praised.