2 yolks of eggs, 1 finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, 1 oz. of butter, frying-fat. For the batter: 2 ozs. of flour, ½ a gill of tepid water, 1 tablespoonful of salad-oil or warm butter, the white of 1 egg, 1 saltspoonful of salt.
Method.—Remove the skins and cores, and cut the kidneys into dice. Heat the butter in a stewpan, fry the shallot slightly, add the parsley and kidneys, cook gently for 5 minutes, then drain away the butter, and, if preferred, use it instead of salad-oil for the batter. Make the brown sauce as directed, No. 233, cool slightly, then pour it on to the yolks of eggs, stirring all the time. Have this sauce ready to add to the kidneys, pour it over them, season to taste, stir by the side of the fire until the yolks thicken, then turn on to a plate to cool. Meanwhile, wash the caul in salt and water, dry well, and cut into 3-inch squares. Make a smooth batter of the flour, water, salt, and salad-oil or butter, then add the white of egg stiffly whipped. When the mixture is cold divide it into small portions, enclose them in the pieces of caul, dip them into the batter, and fry until brown in hot fat.
Time.—1½ hours. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 4 persons.
Note.—For other methods of cooking kidney, see recipes for veal, beef and lamb.
1111.—PORK, LOIN OF, GERMAN STYLE. (Fr.—Longe de Porc à l'Allemande.)
Ingredients.—A loin of pork, ½ a pint of malt vinegar, 1 large Spanish onion sliced, 10 fresh sage leaves, 10 juniper berries, 24 peppercorns, 6 cloves, 1 tablespoonful of salt, with the addition of a little thyme, basil, or other herbs preferred.
Method.—Remove the skin and any superfluous fat, and place the meat in deep earthenware dish. Add all the ingredients enumerated above, and let the meat remain in the marinade 4 or 5 days, turning and basing it daily. When ready, put both meat and marinade into an earthenware baking-dish, add ½ a pint of boiling water, and cook very gently in the oven from 2½ to 3 hours, basting frequently. Strain the gravy, and serve a little poured over the meat, and the remainder separately.
Time.—To cook, from 2½ to 3 hours. Average Cost, 10d. per lb. Sufficient for 6 or 7 persons. Seasonable in the winter.
1112.—PORK, LOIN OF, STUFFED. (Fr.—Longe de Porc Farcie.)
Ingredients.—A loin of pork, onion stuffing, No. 404, gravy (see "Gravies"), apple sauce, No. 316.
Method.—Score the skin in narrow lines, and make an opening for the stuffing by separating the meat from the bone on the inner side.
