Devilled Liver and Kidney à la Brochette

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

two or three mutton kidneys ↝ Kidney [Liver and organ meats]
some game or poultry livers ↝ Game meat, elk, raw [Lamb, Veal, and Game Products]
some raw fat bacon or ham ↝ Pork, bacon, rendered fat, cooked [Pork Products]
warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
bayleaf
eschalot
thyme ↝ Thyme, fresh [Spices and Herbs]
washed mushrooms, or a few tinned ones ↝ Mushrooms, raw [Other vegetables and combinations]
browned breadcrumbs ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
common skewers
greased straws
silver hatelet
fried potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (17)

Skin the mutton kidneys, remove the core, and cut them in slices about the eighth of an inch thick.
Cut the game or poultry livers in slices, and stamp them out in rounds as near as possible to the size of the slices of kidney.
Cut raw fat bacon or ham in thin slices, and stamp these out in the same way as the liver.
Steep the slices of kidney and liver in warm butter.
Mix together pepper, salt, parsley, bayleaf, eschalot, thyme, and chopped fine washed mushrooms, or a few tinned ones, to form a seasoning.
Dip the buttered kidney and liver slices into the seasoning.
Sprinkle the seasoned kidney and liver slices with a few browned breadcrumbs.
Steep the bacon slices in warm butter.
Dip the buttered bacon slices into the browned breadcrumbs.
Take common skewers and arrange the slices of bacon, kidney, and liver on them in the order of bacon, kidney, bacon, liver.
Repeat this arrangement until there is enough on each skewer to serve for one person, approximately three pieces each of liver and kidney.
Press these slices close together on the skewer.
Grill or broil the skewers on the underside for about six to eight minutes on greased straws.
Place the grill on a baking tin and put them in a quick oven for eight to ten minutes.
Remove from the grill and replace the ordinary skewer with a silver hatelet.
Dish them up in a round on a hot dish.
Serve with fried potatoes in the centre and sauce around the base.

Original Text

Devilled Liver and Kidney à la Brochette.
(Brochette de Foie et Rognon à la Diable.)
Take two or three mutton kidneys, skin them, and remove the core, and cut them in slices about the eighth of an inch thick ; also take some game or poultry livers ; cut these in slices, and stamp them out in rounds as near as possible to the size of the slices of kidney; have some raw fat bacon or ham cut in thin slices, and stamp these out in the same way ; steep the slices of kidney and liver in warm butter, and then in a seasoning made with pepper, salt, parsley, bayleaf, eschalot, and thyme washed mushrooms, or a few tinned ones, all chopped fine and mixed together, and then sprinkle them over with a few browned breadcrumbs; steep the bacon in the warm butter, and then into the crumbs. Take some common skewers, and arrange the slices of kidney, liver, and bacon on them in the order of bacon, kidney, bacon, liver; repeat this until there is enough on each skewer to serve for one person, say about three pieces each of liver and kidney ; press these up close together on the skewer, and grill or broil them on the underside for about six or eight minutes on greased straws; then place the grill on a baking tin, and put them in a quick oven for eight or ten minutes; remove from the grill, and replace the ordinary skewer with a silver hatelet; dish them up in a round on a hot dish and serve with fried potatoes in the centre and sauce round the base; this is suitable for an entrée, for luncheon, breakfast, or for a second course dish.

Notes

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