Cassell's dictionary of cookery

them open lengthwise from the round part without dividing them; put a small skewer through the ends and over the back so as to keep them flat. Sprinkle salt and pepper over them, and slightly oil them ; then broil them over a clear fire for six minutes, three minutes each side ; put them on a hot dish with the rounded side downwards. Probable cost, 3d. each. Sufficient for three or four persons. Mutton Kidneys and Rumps {sec Mutton Rumps and Kidneys). Mutton Kidneys, Pried. — Remove the outer skin from half a dozen sheep's kidneys, cut them in halves, and season them rather highly with salt and cayenne. Fry them in hot butter over a brisk fire ; when nicely browned upon both sides, serve them immediately on a hot dish. A dozen pieces of the crumb of bread of the same size and shape may be fried in butter for two or three minutes, and each half kidney may be served upon one of these. When this is done, half a pint of good brown gravy should be put into the dish with the kidneys. Time, eight minutes to fry the kidneys. Probable cost, 3d. each. Sufficient for five or six persons. Mutton Kidneys, Fried (another way). — Proceed as before directed for broiling, but put the kidneys into a frying-pan with an ounce of butter, and a little pepper sjDrinkled over them. 'When done on one side, turn for an equal time on the other. Remove to a hot dish, add pepper, cayenne, salt, and a little sauce (Harvey's or any other), and pour the gravy from the pan over them. Serve hot on toast or without. Time, seven or eight minutes. Probable cost, 3d. each. Sufficient, allow one to each person. Mutton Kidneys, Stewed (a la Fran- (,'aise) . — Remove the skins from half a dozen fine mutton kidneys, and cut them lengthwise into slices a quarter of an inch in thickness. Season each piece rather highly with salt and cayenne, and dip it into some finely-powdered sweet herbs, namely, parsley and thyme, twothirds of the former and one of the latter ; three or four finely-minced shallots may be added, if hked. Melt a good-sized piece of butter in the frying-pan, and put in the kidneys. Let them brown on both sides. When nearly cooked, dredge a little flour quickly over them, add a quarter of a pint of boiling stock or water, a table-spoonful of mushroom ketchup, and the strained juice of half a lemon. When the gravy is just upon the point of boHing, lift out the kidneys, put them on a hot dish, add two tablespoonfuls of either port or claret to the sauce, let it boil for one minute, then pour it over the meat. Garnish with fried sippets. Time, six minutes to fry the kidneys. Probable cost of kidneys, 3d. each. Sufficient for four or five persons. Mutton Kidneys Stewed with Wine. — Slice two veal or four sheep's kidneys, and fry them in a little butter until nicely browned on both sides. Drain them from the butter, put them into a clean saucepan, and pour over them a quarter of a pint of champagne, sherry, or any light wine. Add a little salt and cayenne, a table-spoonful of ketchup, and a table-spoonful of good stock, and simmer MUT ( Uo ) MUT