Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

a few minutes will do them. NO. 13.--SEMI-CURRIED KIDNEYS. Take three kidneys, which forms a portion, make a small incision in the fleshy part, so as to enable you to remove the outer skin; cut each in five pieces crosswise, put some butter in a stewpan, salt, pepper, a little chopped onions, give it a fry, add the kidneys, stir them for a few minutes till set, put four tablespoonfuls of curry sauce (No. 9), and serve. If no curry sauce, add a quarter of a teaspoonful of curry powder, one of flour, and one gill of broth; serve with rice. NO. 14.--KIDNEY TOAST. Split the kidney in two, remove the sinews and outer skin, mince it up, and then chop fine; place in a stewpan some chopped eschalot and parsley, with a small piece of butter, and fry the same lightly; when done, add a small spoonful of Sultana Sauce, a little flour, and boil again; while boiling, mix in the chopped kidneys; add salt, pepper, and nutmeg to taste. Spread the composition upon slices of toast slightly buttered; mask them up with bread-crumbs mixed with Parmesan cheese, place in a sharp oven for ten minutes, brown them with the salamander, and serve quite hot. NO. 15.--MUTTON, LAMB, OR VEAL CUTLETS EN PAPILLOTE, OR WRAPPED IN PAPER. DITTO, QUARTER OF FOWLS AND HALF PIGEONS, DEVILLED. Cut two or three veal or mutton cutlets half an inch thick, then put in a sauté, or frying-pan, four tablespoonfuls of oil, season your chops thoroughly with salt and pepper, cook them gently in the pan, turning them several times; before they are quite done, take them off, add in; mix with oil remaining in the pan two tablespoonfuls of fine chopped onions, one tablespoonful of chopped parsley, fry these gently on the fire for a few minutes, stirring continually; when they become a little yellowish, add a tablespoonful of flour, mix quick, then put in a pint of broth, boil till forming a thick sauce, add salt and pepper in proportion; put back the chops into the pan, simmer a few minutes,