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Classic
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page 471
2. Kidneys Stewed. Take 1 pair of perfectly fresh kidneys, split them, take out
the white part and the sinews from the center. Put them into a kettle, cover
with cold water and set on a moderate fire until the water nearly boils. Drain,
cut into pieces, cover again with cold water and heat again. Bring to a boil
with fresh water each time, being careful that the water does not boil or the
kidneys will harden. In the meantime put one tablespoonful of butter and 1
tablespoonful of flour into a frying pan, and brown, then gradually stir in 1/2
pint of stock. Stir with a wooden spoon until it has boiled 3 minutes. Then add
1 tablespoon of Worcestershire sauce, 1 tablespoonful of mushroom catsup, salt,
pepper and the kidneys. Stir until the kidneys are heated through, take from the
fire, stir in some sherry and serve with chopped parsley, sprinkled over the
top. Kidneys must never boil, for like eggs, the more they boil the harder they
become.
3. Scalloped Chicken. Put equal parts of cold chicken, boiled rice, macaroni and
tomato sauce in layers into a shallow dish and cover them with buttered crumbs,
and then bake until brown.
Cold roast turkey using stuffing and gravy may be prepered in the same manner.
4. Thanksgiving Chicken Pie. For the crust take 3 pints of cream, a heaping
teaspoonful of salt and enough flour so that it will make a stiff enough dough
to roll out easy. A deep earthen dish with flaring sides should first be lined
with a thin layer of past, and the remainder of the latter rolled about 1/2 inch
thick. 3/4 of a pound of butter are cut into small pieces and put on the dough
close together, a little flour is then sprinkled over the butter and the paste
rolled over and over after which it is rolled out again to the thickness of a
finger and rolled up. Cut the ends from the roll, turn the pieces over and roll
out to the thickness of a finger for rims. Use milk to moisten the paste lining
in the dish. and place the rims around the sides of the dish, put on 2 to 3 or 4
rims, one above the other having the inside rim the highest. Parboil 2 chickens
and fill into the center of the dish after taking out some of the larger bones.
Season the liquor with pepper and salt and
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