KIDNEY And Liver Lore

Auckland Star, Volume LXIX, Issue 106, 7 May 1938, Page 5 (Supplement)

KIDNEY And Liver Lore

Lα Cuisine

r-DAY kidneys are considered as one of the most nutritious dishes it is possible to have. They contain much more of vitamin B than the ordinary muscle tissue which most of us prefer to eat when we indulge in meat. In short, the eating of kidneys seems to have profound effects on more than one of the various bodily processes. It has been proved that: — (1) It influences the growth of animals. (2) It increases the number of red cells in the blood. (3) It checks and cures certain dieeases, such ae pernicious anaemia. If, then, kidneys contain so many of the food essentials, namely, complete proteins, vitamines A and B and the all-important iron, it behoves us to include thie important food in our dietaries at frequent intervals and in order to lend variety and avoid monotony, learn to cook and serve them in an appetising manner. Here are several good ways of cooking them. Kidneys ur Canapes Place the kidneys, from the loin, between two eaucers on a piece of bread (not toast). Cook this from four to live minutes, according to the heat of the oven. It should be red, but not too t red, and very, very tender.

By ... A French Chef

Kidneys en Brochette Take your kidneys, put them in boiling water and cook for a few moments. Remove them, cover- with cold water, and take off the membraneous ekin, then cut them in elices. Wrap each piece in a strip of bacon, and string the pieces, so wrapped in skewers, aternating each piece with a mushroom cap. Broil and serve on hot buttered toaet. A little melted butter may be poured over the broiled kidneye. Grilled Kidneys Trim and soak lamb kidneys in cold water, to which a little vinegar has been added. This removes any strong flavour. Wipe them. Split them. Sprinkle with isalt and pepper, and dip in oil. Broil under a clear flame. Put the bacon in the pan and broil until it curls. String alternate halve* of kidneys and bacon on skewers. Spread slices of criep toast with butter. Spread with Englieh mustard and Worcestershire sauce. Place a serving of kidneys and bacon on each eide. Garnish with oaee.

The same nourishing qualities apply to liver. A nice way to cook liver is to braize it. METHOD.—Cut the liver in thin slices. Put two tablespoonfuls salad oil, or other fat In a saucepan. Add two or three slices of bacon cut in dice. A teaspoonful of finely-chopped parsley, a bunch of spring onions cut in slices, and four or tive large mushrooms, cut in slices and Keaeoned with salt and pepper. Lay the slices of liver on top of this, then another layer of the bacon, onions and mushrooms, and so on, until the liver is all used. Cover and dimmer over a slow fire until the liver is cooked, and serve with Its own rav.v. If desired, the gravy may be thickened by adding a tablespoonful of butter and flour creamed together and diluted with a little hot gravy. Serve with spinach, and plain boiled or mashed potatoes. Fricassee of Liver METHOD.—Cut up to 21b of liver in thin slices, dip in suited flour and brown on both sides in bacon fat. Put in a deep iron pot, or a heavy saucepan. Add two onions cut in slices, one bunch of celery cut in dice, four carrots cut in sllcee, lengthwise, and four potatoes cut in cubes. Add two cupfuls of boiling water and cook until tender—about an hour. Season with salt and pepper. Cream together a tablespoonful of butter and one of flour. Dilute with hot liquid, pour back into fricassee, and turn pot to mix well with gravy. Serve in large tureen in vegetable dish. A green leaf or lettuce salad may be added if desired. Ideal Dinners An almost ideal dinner for the average man is clear soup, a well-fried sole, a perfect saddle of mutton, a fruit tart and cream and a ripe cheese. The average woman usually likes a good cream soup, chicken or eweetbread a fancy ice or perhaps a really wellmade "Melba." A man hates "sloppy" food. He likes a rice pudding, with an egg in it. Try it like that —you will see I am right.