Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

an hour and a half to cook a middling-sized one; serve it with a _vinaigrette_, _piquante_, _poivrade_, or _ravigote_ sauce. It may also be fried with butter, and cut in slices, but it is not as good as in the above way; it generally becomes hard in frying. KIDNEYS. First split the kidneys in four pieces, trim off as carefully as possible the sinews and fat that are inside, then cut in small pieces. _Sauté._--The quicker this is done the better the kidney. For a whole one put about two ounces of butter in a frying-pan and set it on a very sharp fire, toss it round so as to melt the butter as fast as possible, but without allowing it to blacken; as soon as melted, turn the cut kidney in, stir now and then with a wooden spoon for about three minutes, then add a tablespoonful of flour, stir again the same as before for about one minute, when add a gill of white wine and about one of broth; stir again now and then till the kidney is rather underdone, and serve immediately. If the kidney is allowed to boil till perfectly done, it will very seldom be tender. It may be done with water instead of wine and broth; in that case, add a few drops of lemon-juice just before serving it. Prepare and serve it also as calf's-kidney, in every way as directed for the same. LIVER. Cut the liver in slices a quarter of an inch in thickness, sprinkle on them salt and pepper, place them on a gridiron, and set on a sharp fire; turn over only once, and serve rather underdone, with butter and chopped parsley, kneaded together and spread between the slices. A few drops of lemon-juice may be added. _Another way._--When the liver is cut in slices, as above, put a piece of butter in a frying-pan on the fire, and when melted, lay the slices in; turn over only once, then serve, with salt, pepper, vinegar, and chopped parsley. TAIL. Cut the tail at the joint, so as to