729. - Scrags Of Mutton A La 8ainte Menehould

Order the narrow part of a neck of small mutton to be cut off before the sheep be divided; which leaves the two scrags united. Soak in warm water, then hang it two days; lay it in a stewpot, with slices of fat bacon over and under, two pounds of scrag of veal, three large carrots, three onions, a large bunch of sweet herbs, two bay-leaves, and a table-spoonful of whole white pepper; cover the whole with beef broth, and simmer four hours. Drain the gravy from the meat, which cover on all sides with crumbs of bread mixed with pepper and salt, and brown it with a salamander. In the mean time boil the gravy, uncovered, very quickly, having strained it first, and serve in the dish; add salt. Serve in the dish endive, tomato sauce, or stewed spinach.

730. - Mutton Kidneys

Split, pepper, and broil them, broiling the cut side first, which will make a cup for the gravy when the outer part is turned to the fire. Chop some parsley very fine, mix it well with a little fresh butter, the juice of a lemon, pepper and salt, and put a little on each. A sheep's heart may be split open, and broiled in the same way.

With a very sharp knife cut mutton kidneys in the thinnest possible slices; flour, and fry quickly till they are quite crisp. While frying, add pepper and salt. Serve them in a good gravy, to which a bit of garlic has given a very slight flavor.

731. - Rognons, Au Vin De Champagne

Slice or mince them, and fry them with a little chopped parsley and eschalot until they become of a light brown, seasoning them with pepper and salt; then dust them with flour, moisten them with a little strong gravy and a glass of Champagne, and let them stew for a few moments.

732. - Sheep's Tails And Kidneys

Cut the tails, boil them for fifteen minutes, then put them into a stewpan with half a pint of gravy, an onion stuck with cloves, a little salt, and cayenne pepper. Stew till tender, strain the gravy, thicken it with flour and butter, and add the juice of half a lemon. Boil until the whole is very smooth, broil half a dozen kidneys, and place them in the middle of a dish with the tails and sauce round.

These are the most tasty modes, but kidneys, when meant for breakfast, are usually broiled upon the gridiron, without parsley or lemon; being only split open, well peppered, and a bit of butter put upon them when broiled. They must not be much done, and may be brought to the table in less than ten minutes. If not quite hot, they are not worth eating.

733. - Mutton Rumps And Kidneys

Stew six rumps in some good mutton-gravy half an hour; then take them up, and let them stand to cool. Clear the gravy from the fat; and put into it four ounces of boiled rice, an onion stuck with cloves, and a blade of mace; boil them till the rice is thick. Wash the rumps with yolks of eggs well beaten; and strew over them crumbs of bread, a little pepper and salt, chopped parsley and thyme, and grated lemon-peel. Fry in butter of a fine brown. While the rumps are stewing lard the kidneys, and put them to roast in a Dutch oven. When the rumps are fried, the grease must be drained before they are put on the dish, and the pan being cleared likewise from the fat, warm the rice in it. Lay the latter on the dish; the rumps put round on the rice, the narrow ends towards the middle, and the kidneys between. Garnish with hard eggs cut in half, the white being left on; or with different-colored pickles.