Margaret Brown's French Cookery Book

with chocolate. No. 168. POTATOES AND KIDNEY. Take a sheep's kidney, or piece of calf's liver of same size, chop and season with salt, spices, and a few herbs, chopped; add 2 ounces fresh butter in small pieces, chop 4 good-sized potatoes (raw), washed and peeled, and mix with the meat. Put all on baking-dish, sift crumbs over it, bake 3/4 hour in slow oven. Serve on same dish. A little onion may be added. No. 169. POTATO PATTIES. Butter the pans, strew breadcrumbs over the insides and fill with nicely mashed potatoes flavored with mushroom catsup, grated lemon peel, savory herbs, chopped; add olive oil or fresh butter, sift over more breadcrumbs; place in oven till brown, take out of pans and serve. Very thin puff paste may line the pans instead of the breadcrumbs. No. 170. WHOLE BONED HAM. Take a ham, split it down on the inside, not through the skin, as that must not be broken; but cut it down on the side that goes next to the dish. Take out all the bone. One can mushrooms, half-sized can truffles, 1 small clove of garlic, 2 stalks celery, teaspoonful of thyme; chop this all up, not very fine, and put this stuffing where the bone has been taken out; sew the ham up and put it in a close bag so it will keep its shape. Put in the pot 1 dozen cloves and let ham boil slowly 3 hours; when done put in a close pan to press till very cold. Take skin off; 1-1/2 pints of ham water, 1-1/2 pints of any soup stock, 1 box gelatine dissolved in a cup of cold water; put all these together, add pepper and salt, beat up whites and shells of 2 eggs and put in the stock and ham water to clear it. Put all on the fire and stir till it boils; do not allow any fat to come on it; skim it well; strain the jelly through a flannel bag after boiling 10 minutes. If you have no ham mould take some jelly, cut