Take a calf's brains, or two or throe lambs', scald them for ten minutes, quite free from every bit of vein and skin, beat up with seasoning the same as egg balls, adding a tea spoonful of chopped sage; rub a tea-cup full of bread crumbs, three tea spoonfuls of flour, and a raw egg with them. Make them up into balls, rub each ball with bread, fry them with butter or lard; serve as a garnish to calf's head, or as a separate side dish.
Take care that they are trimmed very neatly; they should be about half an inch thick; put a frying-pan on the fire, with a bit of butter; as soon as it is hot, put in your chops, turning them often till brown all over, and done; take one upon a plate and try it; if done, season it with a little finely minced onion, powdered sage, and pepper and salt. Sauce, sage and onions, or Robert sauce.
Well-cleansed dripping, or lard, or fresh butter, is the best fat for frying eggs. Be sure the frying-pan is quite clean; when the fat is hot, break two or three eggs into it; do not turn them, but, while they are frying, keep pouring some of the fat over them with a spoon; when the yolk just begins to look white, which it will in about a couple of minutes, they are done enough; the white must not lose its transparency, but the yolk be seen blushing through it. If they are done nicely, they will look as white and delicate as if they had been poached; take them up with a tin slice, drain the fat from them, trim neatly, and send them up with toasted bacon round them. For Frying Fish, see section Fish, p. 66, par. 193, etc.
Cut them through the long way, score them, sprinkle a little pepper and salt on them, and run a wire skewer through them to keep them from curling on the gridiron, so that they may be evenly broiled. Broil them over a very clear fire, turning them often till they are done; they will take about ten or twelve minutes, if the fire is brisk: or, fry them in butter, and make gravy from them in the pan (after you have taken out the kidneys), by putting in a tea spoonful of flour; as soon as it looks brown, put in as much water as will make gravy; they will take five minutes more to fry than to broil. Serve with the usual sauce. Some cooks chop a few parsley leaves very fine, and mix them with a bit of fresh butter and a little pepper and salt, and put a little of this mixture on each kidney.
Pick and truss it the same as for boiling, cut it open down the back, wipe the inside clean with a cloth, season it with a little pepper and salt, have a clear fire and set the gridiron at a good distance over it, lay the chickon on with the inside towards the fire (you may egg it and strew some grated bread over it), and broil it till it is a fine brown; take care the fleshy side is not burnt. Lay it on a hot dish, pickled mushrooms or mushroom sauce thrown over it, or parsley and butter, or melted butter flavoured with mushroom catsup. Garnish with slices of lemon, and the liver and gizzard, slit and notched, seasoned with pepper and salt, and broiled nicely brown.