Comprising Sheep's Kidneys, a la Brochette.

bread-crumbed, a a l' Epicurienne.

Sheep's Kidneys, with Fine-herbs.

,, a Ia Glaremont.

Sheep's Head, a' Ia Gallimanfre.

874. Sheep's-Kidneys, A La Brochette

SLit the kidneys lengthwise, without cutting through the sinew; remove the thin skin which covers them, and place them in a small dish ; season with pepper and salt, and a table-spoonful of salad oil, and allow them to steep in their seasoning until broiled. They must then be run on a small silver or any other kind of skewer (two or three on each), and placed upon a gridiron over a clear fire to be broiled, with the open side downwards; when clone brown they must be turned up, as, from the heat of the fire, their sides become contracted, which causes them to form a sort of cup to hold the gravy in when the kidneys are done : care must be taken not to spill this gravy in dishing them up: fill each with a small piece of cold Maitre-d' Hotel butter ( No. 44), pour a little half glaze under them, and send to table quite hot.

Broiled kidneys may also be served with anchovy butter, plain gravy, or a pat of fresh butter and a spoonful of Harvey sauce.

875. Sheep's-Kidneys, Bread-Crumbed, A L'Epicurienne

Split the kidneys as before directed, season them with pepper and salt, dip them in clarified butler, and roll them in fresh-made bread-crumbs; place them on the skewers, and broil them on both sides : when done, dish them up with a small piece of epicurean butter (No. 18(5) in each, the juice of a lemon and a little half glaze under them, and serve quite hot.

876. Sheep's-Kidneys, With Fine-Herbs

Prepare some fine-herbs sauce (No. 14), slit the kidneys lengthwise quite through; remove the skin, and then slice them into thin scollops. Place a sauta or frying pan, with two ounces of butter in it, on a brisk fire; fry the kidneys brown, then add a glass of Sherry or Madeira; let this boil till reduced, then pour in the sauce prepared for the purpose; allow the whole to simmer together on the stove for three minutes; dish them up with some pastry fleurons round them, and serve.

877. Another Method

Prepare the kidneys in thin scollops, season with pepper and salt, and fry them brown in a little butter; then throw in a table-spoonful of chopped mushrooms, the same of parsley, and two shalots, also chopped; after allowing the whole to fry a few minutes longer, shake in a table-spoonful of flour, mix together, and moisten with a glass of sherry; let this boil for two minutes, then add a large spoonful of brown gravy or broth; allow the whole to simmer on the fire for five minutes, add a little lemon-juice, and serve.

878. Sheep's - Rtdneys, A La Claremont

Scollop and fry the kidneys as directed for those dressed with fine-herbs; and when they are browned, add some Claremont sauce (No. 58); simmer the whole together for three minutes, and serve with a border of potato croquettes.

879. Sheep's-Head, A La Gallimaufre

Procure the head and pluck of a fresh-killed sheep, split the head into halves, remove the brains, steep the whole in water, and wash them thoroughly. Next, place the head, heart, and liver in a stewpan, with carrot, onion, garnished faggot of parsley, and green onions, two blades of mace, a dozen cloves, and a tea-spoonful of pepper-corns ; moisten with a glass of brandy, and sufficient broth or water - if the latter be used, salt must be added; cover the whole with buttered paper and put the lid on, then set the stewpan on a gentle fire to braize for about one hour and a half. When the head, etc, are done, take them up carefully on a dish, strain the broth, and after having divested it of all grease, boil down one-half to thin glaze, and with the remainder make some brown sauce. The pieces of the head should be trimmed, seasoned with pepper and salt, chopped parsley, and two shalots, then rubbed over with a paste-brush dipped in beaten egg, well-covered with bread-crumbs, and placed on a dish in the larder. The liver and heart must be minced up fine, and when the sauce has been reduced to the usual consistency, add it to the mince, together with a spoonful of fine-herbs and a little lemon-juice. When about to send to table, make the mince quite hot, and turn it out on its dish; place the pieces of the head - previously broiled on both sides, of a bright yellow color, and afterward nicely glazed - upon the mince, pour some of the thin glaze round the entree, and serve.

Note. - Sheep's or lamb's heads, when braized and bread-crumbed, may also be served with any kind of sharp sauce.