Miss Parloa's kitchen companion

After removing the skin from two pairs of sheep's kidneys, cut the meat into round slices about one-third of an inch thick, and let these stand for half an hour in a bowl of cold water ; then drain them, and season well with salt and slightly with pepper. Dip the slices into melted butter, and then into fine bread crumbs, and, placing them in an oyster broiler or any common broiler, cook them over clear coals for seven minutes. Place the meat on slices of toast, putting a bit of maitre d'hotel butter on each piece. Serve immediately. Make the maitre d'hote! butter by stirring together two table-spoonfuls of butter, a teaspoonful of lemon juice, half a teaspoonful of minced parsley, and onefourth of a teaspoonful of pepper. Kidneys a la Tartar. Wash the kidneys, and pull off the thin skin. Cut each kidney almost through without actually dividing it. Let them soak in salted water for half an hour. Now run a small skewer through each one, to keep it open. Wipe dry; then season with salt and pepper. Now dip in melted butter, and roll in fine bread crumbs. Skewered Kidneys. Place in the double-broiler, and cook over clear coals for six minutes. Place them on a warm dish, the inside up, and after drawing out the skewers, put a little Tartar sauce in the centre of each kidney. Garnish with a few sprigs of parsley. * Kidneys Saute. For six sheep or lamb kidneys, use three table-spoonfuls of butter, one of flour, one teaspoonful of salt, onefourth of a teaspoonful of pepper, one table-spoonful of lemon juice, one teaspoonful of chopped parsley, half a cupful of mushrooms cut into cubes, and half a cupful of stock or water. Remove the skin from the kidneys. Cut them in thin round slices, and let them soak in salted water for half an hour. Now drain and wipe them. Put the butter into a small frying-pan, and when it gets hot add the kidneys and mushrooms. Stir for one minute, and then add the flour. Stir one minute longer; then add the stock or water, and cook slowly for three minutes. Add the other ingredients, and boil up once. Serve on slices of toast. * Baked Hash. Use a cupful of any kind of cold meat, chopped rather coarse, a cupful of cold cooked rice, a generous cupful of milk, an egg, two table-spoonfuls of butter, one teaspoonful of salt, and one-eighth of a teaspoonful of pepper. Put the milk on the fire in a frying-pan, and when it has become hot, add all the other ingredients except the egg. Stir for one minute; then remove from the fire, and add the egg, well beaten. Turn into an escalop dish, and bake in a moderate oven for twenty minutes. Serve in the same dish. * Baked Hash. Chop enough of the well-done parts of cold roast beef to make two cupfuls. Add to the meat a cupful of cold mashed potatoes, two table-spoonfuls of butter, half a cupful of water, and two table-spoonfuls of bread crumbs, and season well with salt and pepper. Bake in a shallow dish for half an hour. Any kind of meat may be used for baked hash. It should be chopped rather coarse. * Corned Beef Hash.