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1036
Enquire within upon everything
·
Robert Kemp Philp
450
[READ
THE
HINTS
TO
HUSBANDS
AND
WIVES.]
1195.
Sweetbreads
Plain.
Parboil
and
slice
them
as
before,
dry
them
in
a
clean
cloth,
flour
them,
and
fry
them
a
delicate
brown;
take
care
to
drain
the
fat
well,
and
garnish
with
slices
of
lemon,
and
sprigs
of
chervil
or
parsley,
or
crisp
parsley.
Serve
with
sauce,
and
slices
of
ham
or
bacon,
or
force-meat
balls.
1196.
Kidneys.
Cut
them
through
the
long
way,
score
them,
sprinkle
a
little
pepper
and
salt
on
them,
and
run
a
wire
skewer
through
to
keep
them
from
curling
on
the
gridiron,
so
that
they
may
be
evenly
broiled.
Broil
over
a
clear
fire,
taking
care
not
to
prick
the
kidney
with
the
fork,
and
turning
them
often
till
they
are
done;
they
will
take
about
ten
or
twelve
minutes,
if
the
fire
is
brisk.
Another
mode
is
to
fry
them
in
butter,
and
make
gravy
for
them
in
the
pan
(after
you
have
taken
out
the
kidneys),
by
putting
in
a
teaspoonful
of
flour;
as
soon
as
it
looks
brown,
put
in
as
much
water
as
will
make
gravy.
Kidneys
will
take
five
minutes
more
to
fry
than
to
broil.
1197.
Devil.
The
gizzard
and
rump,
or
legs,
&c.,
of
a
dressed
turkey,
capon,
or
goose,
or
mutton
or
veal
kidney,
scored,
peppered,
salted,
and
broiled,
sent
up
for
a
relish,
being
made
very
hot,
has
obtained
the
name
of
a
"devil."
1198.
Bacon.
Dr.
Kitchiner
very
justly
says:
"The
boiling
of
bacon
is
a
very
simple
subject
to
comment
upon;
but
our
main
object
is
to
teach
common
cooks
the
art
of
dressing
common
food
in
the
best
manner.
Cover
a
pound
of
nice
streaked
bacon
with
cold
water,
let
it
boil
gently
for
three
quarters
of
an
hour;
take
it
up,
scrape
the
under
side
well,
and
cut
off
the
rind:
grate
a
crust
of
bread
not
only
on
the
top,
but
all
over
it,
as
you
would
ham,
put
it
before
the
fire
for
a
few
minutes,
not
too
long,
or
it
will
dry
and
spoil
it.
Bacon
is
sometimes
as
salt
as
salt
can
make
it,
therefore
before
it
is
boiled
it
must
be
soaked
in
warm
water
for
an
hour
or
two,
changing
the
water
once;
then
pare
off
the
rusty
and
smoked
part,
trim
it
nicely
on
the
under
side,
and
scrape
the
rind
as
clean
as
possible."
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
