Kidneys should be cooked so as that they retain the red gravy : they are nicest done on the gi-idiron. After they are taken off, a little piece of butter should be placed in the inside of each, and a tiny pinch of chepped parsley dropped on the butter. In many houses it will be found that the staple breakfast dish is cold bacon and boiled eggs. Now, although new-laid eggs are very nice boiled, yet they are often difficult to get, and when bought are, especially in the neighbourhoods of large towns, very expensive. Shop eggs are only eaten boiled by persons whose palates are, to say the least, not veiy keen. Why not, however, make the eggs you boil and the butter you spread on your bread into a savoury omelet 1 Take say three eggs, two ounces of butter, a little pepper and salt, a tea-spoonful of chopped parsley, and a piece of onion or shallot the size of the top of the first finger✪ Savoury Omelet, and chop that finely with the parsley, and you have a far more palatable method of serving the eggs. The omelet, being eaten with plain bread, becomes quite as economical, and far nicer. Luncheon is generally a make-up meal, at which it is lawful to serve up half fowls and cut tarts, and is so comprised in the details of that greater meal, dinner, that in simply observing that what is left from dinner can generally be utilised at lunch, we Ixx cassell's dictionary of cookery. will at once proceed to discuss that gi-eat event of tlie day, and will run briefly through the general principles to be observed in serving a dinner for say ten or more persons. DINNEE. We will first have a few words to say on that somewhat neglected English accompaniment, '"• appetisers." First appearances go a great way, and the cook shoiild exercise all her art and taste in presenting that delicate organ, the stomach, with a hon bouche to induce it to throw out its gastric juice with no sparing hand, in order to dissolve and digest all the glories that are to follow. Perhaps the very best com- mencement to a good dinner is half a dozen native oysters — small, round, white, plump, and fat, and resting on a little shell black almost on the outside, but like mother-of-pearl when the delicious little fish has been swallowed. Brown bread and butter is often served with oysters ; but when eaten as an appetiser at the commence- ment of dinner they should be eaten cpiite alone — no pepper, no vinegar, &c. Little natives are excellent appetisers : the large coarse oysters, though admirably adapted for stewing and for a variety of cooking purposes, have rather a contrary effect. In France it is customary to have little dishes of what we term appetisers placed in front of each person. I will mention a few of the best : — Olives, sardines, pieces of Dutch herrings, filleted anchovies, capers, and small radishes.

AI-modernized reading of the original text

Kidneys should be cooked so as that they retain the red gravy : they are nicest done on the gridiron. After they are taken off, a little piece of butter should be placed in the inside of each, and a tiny pinch of chepped parsley dropped on the butter. In many houses it will be found that the staple breakfast dish is cold bacon and boiled eggs. Now, although new-laid eggs are very nice boiled, yet they are often difficult to get, and when bought are, especially in the neighbourhoods of large towns, very expensive. Shop eggs are only eaten boiled by persons whose palates are, to say the least, not very keen. Why not, however, make the eggs you boil and the butter you spread on your bread into a savoury omelet 1 Take say three eggs, two ounces of butter, a little pepper and salt, a tea-spoonful of chopped parsley, and a piece of onion or shallot the size of the top of the first finger, and chop that finely with the parsley, and you have a far more palatable method of serving the eggs. The omelet, being eaten with plain bread, becomes quite as economical, and far nicer. Luncheon is generally a make-up meal, at which it is lawful to serve up half fowls and cut tarts, and is so comprised in the details of that greater meal, dinner, that in simply observing that what is left from dinner can generally be utilised at lunch, we Ixx cassell's dictionary of cookery. will at once proceed to discuss that great event of tlie day, and will run briefly through the general principles to be observed in serving a dinner for say ten or more persons. DINNEE. We will first have a few words to say on that somewhat neglected English accompaniment, '"• appetisers." First appearances go a great way, and the cook shoiild exercise all her art and taste in presenting that delicate organ, the stomach, with a hon bouche to induce it to throw out its gastric juice with no sparing hand, in order to dissolve and digest all the glories that are to follow. Perhaps the very best commencement to a good dinner is half a dozen native oysters — small, round, white, plump, and fat, and resting on a little shell black almost on the outside, but like mother-of-pearl when the delicious little fish has been swallowed. Brown bread and butter is often served with oysters ; but when eaten as an appetiser at the commencement of dinner they should be eaten quite alone — no pepper, no vinegar, &c. Little natives are excellent appetisers : the large coarse oysters, though admirably adapted for stewing and for a variety of cooking purposes, have rather a contrary effect. In France it is customary to have little dishes of what we term appetisers placed in front of each person. I will mention a few of the best : — Olives, sardines, pieces of Dutch herrings, filleted anchovies, capers, and small radishes.

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Savoury Omelet

Cassell's dictionary of cookery