713. Lamb's Kidneys, with Bacon. — Proceed as for No. 712, but do not roll them in bread-crumbs, and serve them with six slices of broiled bacon (No. 754) and a gill of maitre d'hotel butter (No. 145). 714. Stewed Kidneys with Cepes. — Pare, trim, and skin well twelve kidneys. Cut them into slices, and cook for five minutes in a frying-pan with an ounce of clarified butter, a tablespoonful of salt, and a teaspoon- ful of pepper. Brown well ; then add half a pint of Espagnole sauce (No. 151), also four cepes cut into pieces. Warm without boiling, add the juice of half a lemon, and a teaspoonful of chopped parsley, and serve. All stewed kidneys are prepared the same way, with any other garnish- ing required. 715. Lamb's Kidneys a la Diable. — Skin and pare well twelve kidneys, split them in two without separating the parts, and run the skewers through as for No. 712. Broil them slightly for one minute on each side. Mix together in a dish one teaspoonful of English mustard with two tablespoonfuls of Parisian sauce, the third of a teaspoonful of cayenne pepper, a teaspoonful of salt, and a like quantity of mignonette pepper. Roll the kidneys well in this, then in bread-crumbs, and finish by broiling them once more for three minutes on each side. Serve with a gill of maitre d'hotel butter✪ Lamb's Kidneys a la Diable (No. 145) poured over the kidneys. 716. Lamb Steak with Puree of Peas.— Cut and saw off six small steaks from a tender leg of lamb ; pare and trim them nicely, flatten, and PORK. 257 season with a good tablespoonfulof salt sprinkled over, and a teaspoonful of pepper. Put a tablespoonful of sweet oil on a dish, roll the steaks well in it, then broil them for five minutes on each side. Place on a hot serving-dish half a pint of hot puree of peas✪ Lamb Steak with Puree of Peas (No. 49) ; arrange the steaks over, and serve. The steaks can be served with any other garnishing required. 717. Lamb Steak, Sauce Piquante. — The same as for No. 716, serv- ing for garnishing half a pint of hot piquante sauce (No. 203). 718. Lamb Steak a 1'Americaine.— Proceed as for No. 716, and serve the lamb steaks with six small pieces of fried hominy (No. 1035), also one gill of hot Madeira sauce (No. 185) on the dish, and the steaks arranged over, with six slices of broiled bacon over them. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. PORK. 719. Black Sausage, Mashed Potatoes.— Take six black sausages (or blood pudding) ; make four light incisions on each side of them with a knife, then broil them for five minutes on each side.- Neatly arrange a pint of mashed potatoes✪ Black Sausage with Mashed Potatoes (No. 998) on a hot dish ; nicely dress the sausages over, and serve. They also may be baked in a pan in the hot oven for ten minutes.

AI-modernized reading of the original text

713. Lamb's Kidneys, with Bacon. — Proceed as for No. 712, but do not roll them in bread-crumbs, and serve them with six slices of broiled bacon (No. 754) and a gill of maitre d'hotel butter (No. 145). 714. Stewed Kidneys with Cepes. — Pare, trim, and skin well twelve kidneys. Cut them into slices, and cook for five minutes in a frying-pan with an ounce of clarified butter, a tablespoonful of salt, and a teaspoonful of pepper. Brown well ; then add half a pint of Espagnole sauce (No. 151), also four cepes cut into pieces. Warm without boiling, add the juice of half a lemon, and a teaspoonful of chopped parsley, and serve. All stewed kidneys are prepared the same way, with any other garnishing required. 715. Lamb's Kidneys a la Diable. — Skin and pare well twelve kidneys, split them in two without separating the parts, and run the skewers through as for No. 712. Broil them slightly for one minute on each side. Mix together in a dish one teaspoonful of English mustard with two tablespoonfuls of Parisian sauce, the third of a teaspoonful of cayenne pepper, a teaspoonful of salt, and a like quantity of mignonette pepper. Roll the kidneys well in this, then in bread-crumbs, and finish by broiling them once more for three minutes on each side. Serve with a gill of maitre d'hotel butter (No. 145) poured over the kidneys. 716. Lamb Steak with Puree of Peas.— Cut and saw off six small steaks from a tender leg of lamb ; pare and trim them nicely, flatten, and PORK. 257 season with a good tablespoonfulof salt sprinkled over, and a teaspoonful of pepper. Put a tablespoonful of sweet oil on a dish, roll the steaks well in it, then broil them for five minutes on each side. Place on a hot serving-dish half a pint of hot puree of peas (No. 49) ; arrange the steaks over, and serve. The steaks can be served with any other garnishing required. 717. Lamb Steak, Sauce Piquante. — The same as for No. 716, serving for garnishing half a pint of hot piquante sauce (No. 203). 718. Lamb Steak a 1'Americaine.— Proceed as for No. 716, and serve the lamb steaks with six small pieces of fried hominy (No. 1035), also one gill of hot Madeira sauce (No. 185) on the dish, and the steaks arranged over, with six slices of broiled bacon over them. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. PORK. 719. Black Sausage, Mashed Potatoes.— Take six black sausages (or blood pudding) ; make four light incisions on each side of them with a knife, then broil them for five minutes on each side.- Neatly arrange a pint of mashed potatoes (No. 998) on a hot dish ; nicely dress the sausages over, and serve. They also may be baked in a pan in the hot oven for ten minutes.

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Lamb's Kidneys a la DiableLamb Steak with Puree of PeasBlack Sausage with Mashed Potatoes

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