_Ingredients._—Any cold fish, 1 teacupful of boiled rice, 1 oz. of
butter, 1 teaspoonful of mustard, 2 soft-boiled eggs, salt and cayenne
to taste. _Mode._—Pick the fish carefully from the bones, mix with the
other ingredients, and serve very hot. The quantities may be varied
according to the amount of fish used. _Time._—¼ hour after the rice is
boiled. _Average cost_, 5_d._ exclusive of the fish.
KIDNEYS, Broiled (a Breakfast or Supper Dish).
_Ingredients._—Sheep kidneys, pepper and salt to taste.
_Mode._—Ascertain that the kidneys are fresh, and cut them open, very
evenly, lengthwise, down to the root, for should one half be thicker
than the other, one would be underdone whilst the other would be dried,
but do not separate them; skin them, and pass a skewer under the white
part of each half to keep them flat, and broil over a nice clear fire,
placing the inside downwards; turn them when done enough on one side,
and cook them on the other. Remove the skewers, place the kidneys on
a very hot dish, season with pepper and salt, and put a tiny piece of
butter in the middle of each; serve very hot and quickly, and send very
hot plates to table. _Time._—6 to 8 minutes. _Average cost_, 1½_d._
each. _Sufficient._—Allow 1 for each person. _Seasonable_ at any time.
[Illustration: KIDNEYS.]
_Note._—A prettier dish than the above may be made by serving the
kidneys each on a piece of buttered toast cut in any fanciful shape. In
this case a little lemon-juice will be found an improvement.
KIDNEYS, Fried.
_Ingredients._—Kidneys, butter, pepper, and salt to taste. _Mode._—Cut
the kidneys open without quite dividing them, remove the skin, and
put a small piece of butter in the frying-pan. When the butter is
melted, lay in the kidneys the flat side downwards, and fry them for 7
or 8 minutes, turning them when they are half done. Serve on a piece
of dry toast, season with pepper and salt, and put a small piece of
butter in each kidney; pour the gravy from the pan over them, and
serve very hot. _Time._—7 or 8 minutes. _Average cost_, 1½_d._ each.
_Sufficient._—Allow 1 kidney to each person. _Seasonable_ at any time.
KIDNEY OMELET (a favourite French Dish).
_Ingredients._—6 eggs, 1 saltspoonful of salt, ½ saltspoonful of
pepper, 2 sheep’s kidneys, or 2 tablespoonfuls of minced veal kidney, 5
oz. of butter. _Mode._—Skin the kidneys, cut them into small dice, and
toss them in a frying-pan, in 1 oz. of butter, over the fire for 2 or
3 minutes. Mix the ingredients for the omelet, and when the eggs are
well whisked, stir in the pieces of kidney. Make the butter hot in the
frying-pan, and when it bubbles, pour in the omelet, and fry it over a
gentle fire from 4 to 6 minutes. When the eggs are set, fold the edges
over, so that the omelet assumes an oval form, and be careful that it
is not too much done: to brown the top, hold the pan before the fire
for a minute or two, or use a salamander until the desired colour is
obtained, but never turn an omelet in the pan. Slip it carefully on to
a _very hot_ dish, or, what is a much safer method, put a dish on the
omelet, and turn the pan quickly over. It should be served the instant
it comes from the fire. _Time._—4 to 6 minutes. _Average cost_, 1_s._
_Sufficient_ for 4 persons. _Seasonable_ at any time.
[Illustration: OMELET PAN.]
KIDNEYS, Stewed.
_Ingredients._—About 8 kidneys, a large dessertspoonful of chopped
herbs, 2 oz. butter, 1 dessertspoonful of flour, a little gravy, juice
of half a lemon, a teaspoonful of Harvey sauce and mushroom ketchup,
cayenne, and salt to taste. _Mode._—Strew the herbs, with cayenne and
salt, over the kidneys, melt the butter in the frying-pan, put in the
kidneys, and brown them nicely all round; when nearly done, stir in the
flour, and shake them well; now add the gravy and sauce, and stew them
for a few minutes, then turn them out into a dish garnished with fried
sippets. _Time._—10 or 12 minutes. _Seasonable_ at any time.