Kidney Bacon Rolls

Peel and chop a small onion fine, and mix it with one teacupful of grated bread crumb, one tablespoonful of chopped parsley, the grated rind of half a lemon, and a small quantity of pepper and grated nutmeg. Moisten the mixture slightly with beaten egg, spread it over some thin slices of bacon, and place a small kidney on each. Roll the bacon round the kidney and tranfix it with skewers. Put the rolls in a baking dish and bake them in a hot oven for twenty minutes. When done put the rolls on a hot dish, garnish with fried parsley, and serve. Or they may be left until cold, and then served on a dish over which has been spread a folded napkin, or an ornamental dish-paper.

Broiled Mutton Kidneys, Maitre D'Hotel

Place some kidneys in boiling water to soak for a few minutes, remove them, dry, skin, and cut them down the center. Fasten them open with skewers, sprinkle over salt and pepper, dip into warmed butter, place them on a gridiron with the opened side downwards, and broil thoroughly. Dress them on a dish with a mixture of minced parsley, lemon-juice, salt and pepper and maitre d'hotel butter in the center and serve very hot.

Curried Mutton Kidneys

Pour one wineglassful of rich gravy or brown sauce into a saucepan with one tablespoonful of butter well-kneaded with curry powder, and boil until it is fairly thick. Meanwhile cut two or three onions in rings, fry them over a moderate fire to color slightly, sprinkle over a little salt, and drain them. Put in a dozen mutton kidneys, skinned and minced very finely in a fryingpan with a little butter, and fry them until done. Place them on a strainer to remove all the fat, arrange them on a dish, pour the sauce over them and decorate with the rings of fried onions and potato croquettes.

Deviled Kidneys

Remove the skin from as many kidneys as may be required, parboil them in a small quantity of water, cut down the center and dip in warmed butter. Dust over with salt and pepper and a little cayenne if desired, broil over a clear fire, and serve on a dish with some butter worked in with minced parsley, pepper and salt.

Mutton Kidneys, French Style

Skin the kidneys, cut them into quarters, put them into a fryingpan with a lump of butter, and fry them, dredging lightly over with flour. When the kidneys are nearly cooked, put in a few chopped mushrooms, some chopped shallots and parsley, and a small wineglassful of sherry or white wine, seasoning to taste with salt and pepper, and finish frying them, stirring constantly at the same time. When cooked, turn the kidneys on to a hot dish, garnish with slices of lemons, and serve.

Fried Kidneys

Cut some kidneys in halves down the center without severing, remove all the skin and fat, and sprinkle with cayenne and salt. Place them in a heated fryingpan, pour on a little clarified butter, fry quickly, and serve upon sippets of toast. Add a little catsup or sauce to the gravy, and pour it over before serving.

Fried Mutton Kidneys With Curry Sauce

Trim four kidneys, cut them across in fine pieces, fry them in butter till nicely cooked, season with salt and pepper. Put one ounce of butter into a stewpan with one-half tablespoonful each of curry powder and flour, a little salt, and stir over the fire until mixed; then pour in gradually two-thirds of a breakfast cupful of clear broth, and continue stirring until it boils. A small quantity of finely-chopped onions may be used to flavor the sauce, or the stewpan may be first rubbed over with garlic. When ready, put the kidneys on a hot dish, pour the sauce over them, garnish with sippets of toast, or small croutons of bread that have been lightly fried in butter, and serve.

Mutton Kidneys In Border

Mould a border of chicken forcemeat or potato and turn it on to a hot broad round dish. Fill the center with sliced mutton kidneys prepared by stewing in Madeira and then masking half of the slices with Spanish sauce and the remaining half with veloute. This gives a very pretty and artistic effect, the slices of kidney partaking of two colors, brown and white. Great care is required in arranging the slices to give them the appearance of being loosely tossed together. Prepare a sauce from the wine stock by thickening it with roux, season with pepper and salt, and serve separately in a sauceboat.

Kidneys On Skewers

Remove the skin from a few kidneys and cut them nearly through, keeping them spread out by the use of skewers. Dip in a little warmed butter, put them on a buttered gridiron and cook for eight minutes, turning often. Place them on a dish, add a little chopped parsley, lemon juice, pepper and salt to the butter, pour over it, and serve.

Mutton Kidneys In Terrine

Put some mutton kidneys into a fryingpan with a little butter and fry them slightly; they should not be cut open for this. Place them in an earthenware terrine with a few slices of onions also browned in butter, and add a slice of lean bacon, two potatoes and two carrots also cut in slices; pour over one pint of stock or water, put on the lid, set the terrine in the oven, and cook gently for about three hours. When done take them out, put the terrine on a dish covered with a folded napkin, and serve.

Stewed Kidneys

Skin, wash and dry some kidneys, cut them into round slices and dust with salt and pepper. Put one tablespoonful of butter and half that quantity of flour into a fryingpan, and when it is hot put in the kidneys, stir for two or three minutes, add one gill of water or stock and boil it up, stirring in one teaspoonful of lemon juice. Pile four tablespoonfuls of mashed potatoes on a plate, arrange the slices of kidney around the potatoes and then pour over and around the potatoes the gravy, which should be very thick, then garnish the dish with small pieces of toast.