Fry two chopped onions in a saucepan with about one ounce of butter, add one pint of cooked chopped potatoes, and one-half pound of cooked hashed lamb, season with one teaspoonful of pepper, one tablespoonful of salt, and one-half teaspoonful of nutmeg. Moisten with one-half pint of broth, and cook for ten minutes. Put the hash on a hot dish, and arrange half a dozen poached eggs on top. Serve sprinkled over with chopped parsley.

Roasted Haunch Of Lamb

Trim the shank bone of a haunch of lamb, fold the loan underneath, fasten it with skewers, season and roast in a pan in a hot oven, basting often with butter. When it is nearly cooked sprinkle some stale breadcrumbs and a little salt over, baste with butter and let the joint brown. Put the haunch on a hot dish, tie a ruffle around the bone, make a rich gravy, and serve it with the meat, also some mint sauce, both being placed in sauceboats.

Broiled Lambs' Kidneys, Maitre D'Hotel

Plunge the kidneys into boiling water for an instant, split down the middle without cutting them clear through, skin and run a fine skewer through each to keep them flat. Season well with pepper and salt, warm a little butter and brush over them. Lay them on a well-greased, hot gridiron, the cut side downwards; when that side is done, turn them over and cook the other side. Remove the skewers, lay the kidneys, hollow side up, on a hot dish, put a little maitre d'hotel butter on each, and serve.

Broiled Lambs' Kidneys With Colbert Sauce

Split open eight or nine kidneys, skin them, place them on a dish and moisten them well with sweet oil. Dust over with one tablespoonful of salt, one teaspoonful of pepper and one-half teaspoonful of nutmeg. Take eight silver skewers, run each skewer through the center of a kidney (which should be split partly open), roll them in breadcrumbs and broil them over a moderate fire for about five minutes on either side. Place them on a very hot dish on which has been previously poured one-half pint of hot Colbert sauce, garnish with croutons of fried bread, and serve.

Deviled Lambs' Kidneys

Skin and pare a dozen kidneys, without separating the parts, and run the skewers through as for broiled lambs' kidneys with Colbert sauce. Broil them a little for one minute on either side, then stir together in a dish one teaspoonful of mustard with two tablespoonfuls of Parisian sauce, a little cayenne pepper, one teaspoonful of salt and a little mignonette pepper. Roll the kidneys well in this and then in breadcrumbs, and finish by broiling them once more for three or four minutes. Pour over a gill of maitre d'hotel butter, and serve.

Fried Lambs' Kidneys With Bread Croutons

Skin and trim the fat off the kidneys, cut each one into halves lengthwise, place them in a fryingpan with one or two finely-chopped shallots and two ounces of butter, sprinkle with salt and pepper and fry them. When the shallots are nicely browned and the kidneys are cooked remove them from the fire and baste with a few tablespoonfuls of melted glaze. Fry in hot fat half a dozen croutons of bread, and when brown and crisp brush them over with a paste-brush dipped in melted glaze; place the kidneys on a hot dish, sprinkle with chopped parsley, squeeze over them the juice of a lemon, garnish with croutons of bread, and serve.

Stewed Lambs' Kidneys

Pare, trim and skim a dozen kidneys, cut them into slices and cook for five minutes in a fryingpan with one ounce of clarified butter, one tablespoonful of salt and one teaspoonful of pepper. Brown well and then add one-half pint of Spanish sauce and four mushrooms cut into pieces. Warm without boiling, add the juice of half a lemon and one teaspoonful of chopped parsley, and serve.

Boiled Leg Of Lamb

Sprinkle a leg of lamb with salt, place it in a bowl with enough soft water to cover, add a few drops of vinegar or lemon juice, and let the lamb steep for an hour. Then dry it, dredge with flour, wrap it in a piece of linen, put it in a saucepan with a bunch of sweet herbs and water to cover, and boil it for an hour and a half, more or less, according to the size of the joint. When cooked remove the cloth, place the lamb on a hot dish, garnish with parsley and thin slices of lemon, and serve with a sauceboatful of caper sauce.

Broiled Lambs' Liver

Cut the liver into rather thin slices, and allow them to macerate in oil and chopped parsley for half an hour. Drain the slices, sprinkle over salt and pepper, roll them in grated breadcrumbs, lay them on a gridiron, and broil over a clear fire. Put six ounces of butter into a saucepan to melt, and mix with it the juice of a lemon, one tablespoonful of chopped parsley, and season with salt and pepper. When the slices of liver are cooked, lay them on a hot dish, pour the butter over, and serve.

Fried Lambs' Liver

Wash thoroughly some lambs' liver, cut it into slices, and rub them well on both sides with pepper, salt and flour. Place a large lump of fat in a fryingpan and make it hot. Dip the fillets into beaten eggs, plunge them into the fat, and fry them. Drain the slices of liver, dust a little salt over, and put them on a hot dish on which has been laid a folded napkin, garnish with quarters of lemon, and serve.

Minced Lamb With Poached Eggs

Take some cold roasted lamb, trim and chop it very fine, season with pepper, salt and a little finely chopped mint. Make some gravy very hot in a saucepan, thicken it with browned flour, stir in the seasoned meat, and let it get hot. Make some triangles of buttered toast, lay a poached egg on each, pour the mince into a flat dish, and garnish with the toast and poached eggs.