Broiled Veal Kidney, Maitre D'Hotel

Cut a veal Kidney in halves lengthwise, pound it lightly, sprinkle over a little salt and pepper, and dip each piece in butter that has been slightly warmed. Cover thickly the pieces of kidney with the butter and broil them over a clear fire, allowing about five minutes for each side. Place two ounces of butter in a basin, season it with chopped parsley, pepper and salt, squeeze in a little lemon juice and work it close to the fire until warm, though it must not be oiled. Put the maitre d'hotel butter on a dish, place the pieces of kidney over, and serve.

Fried Veal Kidney

Remove the fat from several kidneys and cut them into rather thin slices; spray the slices with pepper and salt, plunge them into well-beaten egg and then into breadcrumbs and fry in a stewpan with a little butter until done. Put a mince of mushrooms in the center of a dish, place the slices of kidney around, cover over with a few tablespoonfuls of Colbert sauce, and serve.

Veal Kidney Fritter

Put four or five eggs into a basin, beat them well, add one teacupful of cream, a little finely-shred parsley, cloves and chopped mushrooms, seasoning with pounded mace, salt and pepper. Mince fine the required quantity of kidney, together with a little of the fat adhering to it, and stir this in with the egg mixture. Butter a fry-ingpan and place it on the fire; when hot pour in the mixture and stir it until cooked, using care not to spread it out too thin. Remove the pan from the fire, brown the mixture with a salamander, or by holding the pan in front of the fire, and serve immediately.

Veal Kidney Stewed In Wine

Cut a veal kidney into several pieces, remove the sinewy parts and cut it in slices of moderate thickness. Put in a quarter of a pound of butter in a fryingpan to melt; then put in the slices of kidney, season with pepper and salt and fry them over a brisk fire until the moisture has disappeared. Put two tablespoonfuls of chopped shallot and onions into a stewpan with a lump of butter and fry them without browning; add fifteen or eighteen mushrooms, a bunch of parsley and a clove of garlic in with the onions. Pour in over the onions, etc., one-half pint of white wine and the same quantity of gravy. Boil the liquor till it is reduced to half its original quantity, then strain it through a fine hair-sieve into another saucepan; stir in with it a little thick brown sauce and a half teacupful of melted glaze, stir it over the fire for three or four minutes, then throw in the slices of kidney and heat them without boiling. Take the garlic and bunch of parsley out of the liquor, place the kidney and sauce on a hot dish, garnish with croutons of fried bread or bits of toast, and serve. The slices of kidney may also be served in a fancy paste croustade.