Modern cookery for private families

is a very excellent and approved receipt. Fried 6 minutes. BROILED MUTTON KIDNEYS. Split them open lengthwise without dividing them, strip off the skin and fat, run a fine skewer through the points and across the back of the kidneys to keep them flat while broiling, season them with pepper or cayenne, lay them over a clear brisk fire, with the cut sides towards it, turn them in from four to five minutes, and in as many more dish, and serve them quickly, with or without a cold Maître d’Hôtel sauce under them. French cooks season them with pepper and fine salt, and brush a very small quantity of oil or clarified butter over them before they are broiled: we think this an improvement. 8 to 10 minutes. OXFORD RECEIPT FOR MUTTON KIDNEYS. (BREAKFAST DISH, OR ENTRÉE.) Fry gently in a little good butter, a dozen _croûtons_ (slices of bread, of uniform shape and size, trimmed free from crust), cut half an inch thick, about two inches and a half wide, and from three to four in length: lift them out and keep them hot. Split quite asunder six fine fresh kidneys, after having freed them from the skin and fat; season them with fine salt and cayenne, arrange them evenly in a clean frying-pan, and pour some clarified butter over them. Fry them over a somewhat brisk fire, dish each half upon a _croûton_, make a sauce in the pan as for veal cutlets, but use gravy for it instead of water, should it be at hand; add a little wine or catsup, pour it round the _croûtons_, and serve the kidneys instantly. 10 minutes. TO ROAST A FORE QUARTER OF LAMB. This should be laid to a clear brisk fire, and carefully and plentifully basted from the time of its becoming warm until it is ready for table; but though it requires quick roasting, it must never be placed sufficiently near the fire to endanger the fat, which is very liable to _catch_ or burn. When the joint is served, the shoulder should be separated from the ribs