Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

(a more simple method). Cut the kidneys into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, ¼ pint of boiling water, pepper and salt, a dessertspoonful of lemon-juice, and a tablespoonful of mushroom ketchup. Let the gravy just boil up, pour over the kidney, and serve. BEEF MARROW-BONES, Boiled. [Illustration: MARROW-BONES.] _Ingredients._—Bones, a small piece of common paste, a floured cloth. _Mode._—Have the bones neatly sawed into convenient sizes, and cover the ends with a small piece of common crust, made with flour and water. Over this tie a floured cloth, and place them upright in a saucepan of boiling water, taking care there is sufficient to cover the bones. Boil the bones for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast. Many persons clear the marrow from the bones after they are cooked, spread it over a slice of toast, and add a seasoning of pepper; when served in this manner, it must be very expeditiously sent to table, as it so soon gets cold. _Time._—2 hours. _Seasonable_ at any time. _Note._—Marrow-bones may be baked after preparing them as in the preceding recipe; they should be laid in a deep dish, and baked for 2 hours. BEEF, Minced. [COLD MEAT COOKERY.] _Ingredients._—1 oz. of butter, 1 small onion, 12 tablespoonfuls of gravy left from the meat, 1 tablespoonful of strong ale, 1 teaspoonful of flour, salt and pepper to taste, a few slices of lean roast beef. _Mode._—Put into a stewpan the butter with an onion chopped fine; add the gravy, ale, and a teaspoonful of flour to thicken; season with pepper and salt, and stir these ingredients over the fire until the onion is a rich brown. Cut (but do not chop) the meat _very fine_, add it to the gravy, stir till quite hot, and serve. Garnish with sippets of toasted bread. Be careful in not allowing the gravy to boil after the meat is added,