From the 1906 San Rafael Cook Book, "Compiled by the Ladies of San Rafael, California."

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KIDNEY STEW—Mrs. W. B. Bradford.

2 beeves’ kidneys cut up very fine; pour hot water over, and as it boils, pour off and add fresh water then let it simmer slowly for 2 hours.

Cut up 2 large onions, add to the stew, and cook 1 hour.

About 2 minutes before serving add a little curry, thicken with flour, add wine, and serve on toast.

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KIDNEY STEW—Mrs. P. T. Burtchaell.

Parboil the kidneys and pour off the water. Have frying pan hot, put in a piece of butter, and fry 1 onion in same until brown; drain kidneys, put in frying-pan with onion and fry brown.

Put saucepan on with a wineglass of sherry, let boil 1 minute, then turn kidneys in with salt, pepper, 1/2 teaspoon of allspice and cinnamon; add water to cover; thicken with a little flour. Mushrooms may be added if desired.

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KIDNEY SAUTE (Ten Minutes)—Mrs. L. A. Lancel.

Cut the kidney in dice; brown a slice of butter very brown; throw in the kidneys; turn until they become white.

Sift a tablespoon of flour over them, thin with boiling water; put in a wine glass of sherry or white wine and a little parsley. Serve at once.

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CREAMED KIDNEY AND EGGS—Mrs. Geo. Boyd.

Slice 1/2 doz. boiled kidneys; mix kidneys with creamed mushroom sauce.

Pour kidneys and mushroom sauce into deep baking dish, first covering bottom and sides with thin slices buttered bread; then cover with 1/2 dozen sliced hard boiled eggs.

Pour over this a cream sauce. Sprinkle thickly with bread crumbs and bake in oven 20 minutes.

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KIDNEY SAUTE—Mrs. Fronmuller.

- 6 sheep’s kidneys, sliced, trimmed and soaked in salt water 1 hour,
- 2 tablespoons butter,
- 2 slices of onion,
- 1 cup of Madeira sauce,
- 1/2 cup French mushrooms,
- pepper and salt.

Cook the onion in butter until brown. Wipe kidneys dry, roll in flour and saute in butter for 5 minutes. Heat mushrooms with Madeira sauce and pour over kidneys. Quick cooking is best for kidneys.

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BEEFSTEAK PUDDING (with sheep’s kidneys)—Mrs. Fronmuller.

- 2 lbs. round steak cut in dice,
- 6 sheep’s kidneys, cut in dice and soaked in cold water 1/2 hr.

Sift 4 cups flour with 2 teaspoons baking powder and 1 teaspoon salt, mix with 2 cups chopped suet and wet with sufficient cold water to roll.

Line a greased bowl with this pastry, put in the kidneys and beef, sprinkle with salt, pepper and a little flour.

Roll out the rest of the pastry, wet edges of under crust and press the edges well together, set in saucepan of water, cover with greased paper and steam 3 hours.

Cut a hole in top of crust and pour in some hot stock before serving.

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MOCK TERRAPIN OF LIVER—Mrs. Francis C. White, Everett, Wash.

Take calf’s liver, cut in thick slices, season and fry.

Cut with knife in very small pieces, add good bit of butter, cayenne pepper and mustard, and enough warm water to form gravy.

At the last moment add 2 or 3 hard boiled eggs cut in small pieces. A fine luncheon dish.

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BAKED LIVER, LARDED—Mrs. A. Decourtieux.

- 1 calf’s liver,
- 1/2 lb. fat salt pork,
- 1 carrot,
- 1 onion,
- 1 red pepper,
- 2 stalks celery,
- 1/2 bay leaf,
- 1 teaspoon beef extract,
- 2 cups boiling water,
- 2 tablespoons butter,
- 2 tablespoons flour,
- 1/2 teaspoon salt,
- juice of 1 lemon.

Skewer liver into shape, and lard with strips of fat pork. Surround it with vegetables chopped fine.

Add to the boiling water the seasonings and the beef extract. Pour this over liver.

Cover and bake for 1 hour and a half. Uncover and bake fifteen minutes more.

Remove from the pan, add the lemon juice to the liquor, strain over the liver and serve.

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STEWED FRESH TONGUE—Mrs. W. F. C. Hasson,

Soak a fresh tongue in cold water 1 hour; boil 3 hours, and put on one side till cold.

Put it in a stewpan, cover with stock, add (all cut very small):
- salt,
- cayenne,
- 1 dozen cloves,
- 1 turnip,
- 1 carrot,
- 2 onions, and
- 1/2 head celery.

Stew gently 1 1/2 hours; take out the tongue.

Add to the gravy:
- 1 tablespoon made mustard,
- 3 tablespoons mushroom catsup,
- 1 tablespoon Worcestershire,
- 3 pickled gherkins chopped fine,
- 1 tumbler port or red wine, and
- 2 ozs. butter braided with 3 tablespoons browned flour (boil and stir this till smooth.)

Put back the tongue and simmer 1/2 an hour; dish the tongue, and pour the sauce over it.

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CALVES’ TONGUES—Mrs. A. Decourtieux.

- 4 calves’ tongues,
- 1 onion,
- 1 teaspoon salt,
- 1/2 teaspoon pepper,
- 3 tablespoons butter,
- 3 tablespoons flour,
- 2 cups boiling water,
- 1 table spoon beef extract,
- 1 tablespoon vinegar,
- 1/2 teaspoon salt,
- 1/4 teaspoon paprika,
- 1 tablespoon capers,
- 12 stoned olives, sliced.

Cover the tongues with boiling water, add the onion, sliced, together with salt and pepper, cover and simmer slowly, until thoroughly done.

Remove from the water and skin the tongues, then cut them in halves lengthwise.

Brown the butter in a saucepan, add the flour, and brown thoroughly, stirring all the while carefully; then add the boiling water, in which you have dissolved the beef extract.

Season with salt, paprika, vinegar and capers. Then add the tongues, which should have been reheated. Dish on a hot platter, add the olives and serve.

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CALVES’ FEET A LA M ARECHAL—Mrs. W. F. C. Hasson.

Boil, bone and cut into inch pieces, 4 calves’ feet.

Fry till soft in 4 ozs. butter,
2 onions chopped small,
a little garlic chopped small,
2 green peppers chopped small and
some mushrooms chopped small.

Add:
- salt,
- pepper,
- cayenne, and
- a little mace.

Stir in 4 tablespoons of flour, and then add boiling milk enough to make the mixture as thick as rich cream.

Put in the feet, and mix all well together.

Take off the fire, add the yolks of 2 eggs, the juice of a lime, and a tablespoon of water, all well beaten together; pour this mixture into a buttered pan, and put it by until cold.

When cold, cut into slices, dip twice into egg and bread crumbs, fry to a light brown in butter, and serve very hot.

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SHEEP’S TONGUE, SPANISH—Miss H. Pregge.

Put 8 sheep’s tongues into water and boil until tender.

Skin while hot, then slice them and place in a saucepan with:
- 1 can of tomatoes
- a little onion,
- pepper, and
- salt.

Boil 1/2 hour. Before removing from the stove, thicken with 1 tablespoon of flour.

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BOILED LAMBS’ TONGUES—Mrs. L. A. Lancel.

Take as many lambs’ tongues as you like, clean and put in boiling water.

Add:
- salt,
- pepper,
- celery,
- carrots,
- turnips,
- laurel leaves,
- a little green pepper, and
- garlic.

Boil all together till done; peel, and serve very hot. Boiled calves’ feet, same as lambs’ tongues.

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SAUCE FOR LAMBS’ TONGUES OR CALVES’ FEET— Mrs. L. A. Lancel.

Chop fine:
- small chives,
- eschalots, and
- parsley.

Mix well:
- 2 heaping tablespoons of the chopped greens,
- 6 tablespoons of olive oil,
- 8 tablespoons of vinegar,
- 1/2 tablespoon of salt,
- 1/2 teaspoon of pepper,
- 1/2 cup capers.

Serve on hot tongue.

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TRIPE, SPANISH—Miss H. Pregge.

Take about 2 lbs. of tripe (honey-comb is the best); wash thoroughly and cut into small pieces; then put into a saucepan and scald with boiling water for 10 or 15 minutes.

Pour off the water and add:
- 1 qt. of tomatoes,
- a little salt,
- a small piece of green or red pepper,
- about 5 whole cloves,
- a small onion cut fine, and
- a lime thinly sliced.

Boil for 1 hour and thicken with 1 tablespoon of moistened flour; serve hot. To be nice, the tripe must be fresh and tender.

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SWEETBREADS—Dr. C. B. Brown, S. F.

Parboil 2 pairs or 1 lb. of sweetbreads 15 minutes, blanch, and cut into dice.

Melt 1 tablespoon of butter, add 1 rounded tablespoon of flour, and cook until thick.

Slowly add 1/2 pt. of cream, and 1 gill asparagus liquor; cook together until the sauce is thick.

Add the sweetbreads, and 1 cup of fresh asparagus cut into small pieces. Stir carefully until cooked, adding 1 teaspoon salt and a dash of cayenne.

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SWEETBREADS—Mrs. W. F. C. Hasson.

Lay the sweetbreads in cold water for 12 hours, changing the water several times; then boil them 5 minutes, drop into cold water, skin them, and lard them with fat bacon.

With the sweetbreads, put in a stewpan:
- 1 minced small carrot,
- 2 minced small onions, and
- a teaspoon minced parsley and
- 1 pint of stock.

Season with:
- salt,
- pepper,
- cayenne, and
- a little mace.

Stew till tender.

Clean and slice a dozen mushrooms, boil them 5 minutes in water and lime juice, drain them, and put them in a stewpan with a pint of good brown sauce.

Stew till reduced 1/2. Dish the sweet breads, and pour the sauce over them.

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SWEET BREADS A LA POULETTE—Mrs. Fronmuller.

2 sweet breads blanched and cut In cubes and 1 cup poulette sauce.

POULETTE SAUCE—Melt 2 tablespoons butter with 2 tablespoons flour, cook until frothy and add 3/4 cup white stock.

When cooked add yolks of 2 eggs mixed with 2 tablespoons cream, pouring sauce into eggs gradually.

Strain into saucepan, add:
- 1 tablespoon lemon juice,
- 1 tablespoon butter,
- pepper,
- salt and
- 1 teaspoon chopped parsley.

Put sweet breads into this sauce and when hot pour over buttered toast. Garnish with lemon and parsley.

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BRAINS A LA VINAIGRETTE (Dinner entree after soup.)—Mrs. Walter S. Hobart.

Put into a fryingpan 2 large tablespoons butter; make smoking brown.

Add:
- 1 tablespoon chopped estregon or small garlic,
- 1 tablespoon chopped eschalot,
- 1 tablespoon of chopped parsley,
- 1 cup of bouillon or soup,
- 1 cup of white wine,
- 2 tablespoons of vinegar,
- 3 or 4 bay leaves,
- black pepper and
- salt to taste.

Boil all together 10 minutes; add prepared brains to the mixture, and boil 15 minutes.

Let the brains be divided in large pieces, not chopped fine.

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BRAIN PATTIES—Mrs. Anna Stubbe, Banning.

- 2 sets brains,
- 1/2 can mushrooms,
- French peas,
- butter sauce,
- pepper,
- salt,
- nutmeg.

Boil, clean and chop the brains very fine.

Have ready the drawn butter sauce, quite rich and thick, stir the brains into the sauce, and heat thoroughly. Add mushrooms chopped fine.

Fill pastry shells, with mixture, add a grating of nutmeg on top and, last, a few peas that have been warmed in their juice and well seasoned. Serve as entree.