Cut three pork kidneys in one-inch pieces, rejecting the tubes and fat, and then soak in warm water and one tablespoon of lemon juice for one hour. Drain, and then parboil and drain and blanch under cold water. Now return to saucepan and add just sufficient boiling water to cover. Cook until tender, and then add
One-half cupful of chopped onions, Two red or green peppers, chopped fine, One cupful of tomatoes, One-half cup of cornstarch dissolved in One-half cup of cold water.
One cupful of cooked beans, One and one-half teaspoons of salt, One-half teaspoon of paprika, One-quarter teaspoon of thyme.
Heat to the boiling point and then serve.
Prepare sweetbreads as directed on Page 164 and then remove the tubes and fat and cut into slices. Place two tablespoons of butter in a saucepan and add the sweetbreads and one tablespoon of grated onions, one cup of mushrooms, toss gently until nicely browned and then lift on squares of toast and cover with supreme sauce.
One-quarter pound of pork sausage, One-half pound of hamburg steak, Four onions, minced fine, Three-quarters cup of prepared bread, Two teaspoonfuls of salt, One teaspoon of paprika, Three tablespoons of finely minced parsley.
Mix to thoroughly blend and then form into round sausages. Roll in flour and brown quickly, and then add
One-half cup of boiling water, One cup of canned tomatoes.
Bring to the boiling point and cook for five minutes. Serve, lift the sausages on fried mush.
To prepare the bread: Soak stale bread in cold water until soft and then press very dry. Measure and then rub through a fine sieve to remove the lumps. All the above may be cooked in the fireless cooker or in casserole dishes.
Mutton is the dressed carcass of the full-grown sheep and is usually prime in animals from three to five years old. If any older than this it lacks flavor and is tough.
The cuts of mutton and of lamb are the same, namely: The meat is divided into fore and hind quarters and then cut into the neck, shoulder, rack, breast, loin and leg.
The shoulder and leg are used for roasting and may be boned and then filled and rolled. For choice rack, cut to the tenth rib as for the chops. Three ribs and the neck for stewing, meat pies, goulashes, etc. The loin for chops.