Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

fare, for I am very fond of them when properly cooked.” “They are very good; and many gentlemen will not have them any other way.” “Well, I do not blame them, for they are both agreeable and nutritious that way; but here is another appetizing receipt, which we will call _à la_ Roberto Diavolo.” No. 2.--Put two plain kidneys upon a skewer, and with a paste-brush butter them over. Set them upon the gridiron as near the fire as possible, for they cannot be done too fast; turn them every minute, and when half done season with salt, pepper, and a small spoonful of cayenne; chop some gherkins and a little green chillies, if handy; or, instead of either, a table-spoonful of chopped picolilli with the liquor. Put these on a hot plate, with a tea-spoonful of lemon-juice and a pat of butter. Take up the kidneys, and slip them burning hot from the skewer to the plate; turn them round four or five times in the mixture, and serve immediately. A small piece of glaze added to the butter will prove a great addition. Three, four, or five minutes will do them, according to the size. _Kidneys à la brochette, Paris fashion._ The Parisian _gourmet_ would not eat a kidney if it was not served upon the silver skewer; the only merit of which is, that they keep hot longer and look better than when the skewer is omitted; as they often shrink, especially if the sinew has not been properly divided in the splitting of them. “As, no doubt, you have something to do, you had better leave me; I will write a few more receipts. Bring me my supper in a quarter of an hour, and they will be ready.” “Very well, sir; I will give a look round and order your supper.” To the minute Little Jack walked in with the scalloped oysters, which I must admit looked remarkably tempting. He handed me my supper, but upon reflection I did not hand him the receipts, only a list of their names, intending to put them into