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

can be easily detached from the bones, and if so, they are cooked; if not, leave them a little longer, and take from the fire as soon as it is easily detached, but do not detach it. Put in a stewpan a piece of butter the size of two walnuts; when melted, sprinkle in it a tablespoonful of flour, stir with a wooden spoon, then put the feet in, add a teaspoonful of chopped parsley and green onions, a little piece of nutmeg, salt, pepper, and two or three mushrooms cut in slices or pieces; wet with broth; simmer half an hour, take from the fire, and throw away the piece of nutmeg; mix with the whole two yolks of eggs well beaten and a tablespoonful of vinegar, and serve. SHEEP'S KIDNEYS, BROILED. Split them in two, and put them in cold water for five minutes; trim off the pellicle or thin skin, run a skewer through, sprinkle salt and pepper on, place them on the gridiron, and set on a good fire; turn over, and when broiled, serve them with a piece of butter and chopped parsley kneaded together, and placed on each kidney; add also a few drops of lemon-juice. You may also, when broiled, serve them on a _maître d'hôtel_ sauce. _The same, in Brochette._--Proceed as above in every particular, except that you place the kidneys on the spit instead of on the gridiron. Serve them in the same way. _The same, with Champagne._--Cut the kidneys in slices, each in ten or twelve pieces. Put in a stewpan a piece of butter the size of two walnuts, and set it on the fire; when melted, add a teaspoonful of chopped parsley, same of mushrooms, a pinch of grated nutmeg, salt, pepper, and the kidneys; keep tossing till they become stiff, then sprinkle on them a saltspoonful of flour, stirring with a wooden spoon the while; add also a wine-glass of Champagne, or of good white wine; subdue the fire, and let simmer till cooked; take from the fire, add about one ounce of fresh butter, and the