A Handbook of Cookery for a Small House

crust will be overcooked. Do not forget to make a hole in the middle of the top crust before baking. _29. Kidney Sauté_ Remove the fatty centre of an ox kidney, cut the kidney into thin slices and dice it on a pastry board on which has been poured a good handful of flour. Rub the diced kidney well into the flour so that it looks all white. Put it into a stone saucepan, add pepper and salt, a little scraped carrot, one good-sized onion stuck with three cloves, and cover with cold water. Stir the kidney so as to remove all the flour into the water, which should look like milk. Cook in a quick oven for two hours. This might be cooked in the morning and made warm in the evening. Remove onion before serving. _30. Kidney Sauté--Another Way_ Take one or two sheep’s kidneys, skin and split them. Lay each half, flat side down, in a frying pan with an ounce of butter or dripping, heated. Place on a quick fire, add one or two slices of onion cut thin, pepper and salt. Remove from the fire and cut the kidneys up. Place again on the stove, add a teaspoonful of bovril, a little Worcester sauce (one teaspoonful), mix smoothly a dessertspoonful of flour with water, add half a breakfast-cup of hot water to the kidneys. Stir and keep boiling twenty minutes, and serve hot, either alone or within a wall of freshly mashed potatoes. _31. Kidneys in Onions_ To those who are fond of an onion there is hardly a more appetising dish than onions prepared in the following manner. Take four or five decent-sized sound onions. Small Spanish are the best. Cut rather a deep slice off the top after removing the outer skin. You can then take the centre out; say you remove half the onion leaving about four of the thicknesses. Have ready two or three sheep’s kidneys prepared in the following manner: Skin each kidney and split it. Sprinkle lightly pepper and salt on the split side. Put into a frying pan