|
Classic
Cook Books
< last page | next page >
page 108
152
BROILED MUTTON KIDNEY
(Rognone di montone alla graticola)
After washing the kidneys, remove the filmy skin that covers them and cut them
in the middle without, however, detaching campletely the two parts. Season with
salt and pepper, grease with oil and put them on a strong fire on the grill.
After ten or twelve minutes they will be broiled. Serve hot with parsley and
slices of lemon.
153
MUTTON KIDNEY FRIED
(Granelli di montone fritti)
Wash, remove the skin that covers the kidneys and cut in very thin slices. Wipe
with a cloth, dip first in ground bread crumbs, then in a beaten egg mixed with
melted butter, then again in the bread crumbs. This must be done rapidly, at the
time of frying, otherwise the bread crumbs absorb the moisture of the kidney and
make them too hard.
Melt a piece of butter in a saucepan on a strong fire and when it begins to
brown, dip the slices of kidney. Turn often, sprinkle with a little parsley
chopped fine, salt and serve with lemon.
154
BEEF TONGUE BOILED
(Lingua di bue lessa)
The tongue is boiled like the beef. When half cooked remove the skin, which is
not nice to see
< last page | next page >
Classic
Cook Books
|
