The 1918 Fanny Farmer Cookbook

Lambs’ Kidneys II

Soak, pare, trim, and slice six kidneys. Sprinkle with salt and pepper, sauté in butter, and

remove to a hot dish. Cook one−half tablespoon finely chopped onion in two tablespoons

butter

until brown; add three tablespoons flour, and pour on slowly one and one−half cups hot stock.

Season with salt and pepper, strain, add kidneys, and one tablespoon Madeira wine.

Ragout of Kidneys

Soak lambs’ kidneys one hour in lukewarm water. Drain, clean, cut in slices, season with salt

and pepper, dredge with flour, and sauté in butter. Fry one sliced onion and one−half shallot,

finely chopped, in three tablespoons butter until yellow; add three tablespoons flour and one

and

one−fourth cups Brown Stock. Cook five minutes, strain, and add one−half cup mushroom

caps

peeled and cut in quarters; season with salt and pepper, add kidneys, and serve as soon as

heated. White wine may be added if desired.

Kidney Rolls

Mix one−half cup stale bread crumbs, one−half small onion, finely chopped, and one−half

tablespoon finely chopped parsley. Season with salt and pepper and moisten with beaten egg.

Spread mixture on thin slices of bacon, fasten around pieces of lambs’ kidney, using skewers.

Bake in a hot oven twenty minutes.

WAYS OF WARMING OVER MUTTON AND LAMB

Minced Lamb on Toast

Remove dry pieces of skin and gristle from remnants of cold roast lamb, then chop meat. Heat

well−buttered frying−pan, season with salt, pepper, and celery salt, and moisten with a little

hot

water or stock; or, after seasoning, dredge well with flour, stir, and add enough stock to make

thin gravy. Pour over small slices of buttered toast.

Scalloped Lamb

Remove skin and fat from thin slices of cold roast lamb, and sprinkle with salt and pepper.

Cover bottom of a buttered baking−dish with buttered cracker crumbs; cover meat with boiled

macaroni, and add another layer of meat and macaroni. Pour over Tomato Sauce, and cover

Chapter XIII − LAMB AND MUTTON

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