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Garnish for Poultry, Game, Etc

Put a quarter of a pound of fresh butter into a stewpan, and, when it is hot, fry in it equal quantities of lean ham and kidney, either mutton or veal, cutting the meat into thin slices of equal size. Mince a little parsley, strew it over these slices, add pepper and salt, and squeeze in the juice of a lemon. When lightly browned on both sides, place the meat and the gravy round the poultry, etc., which it is intended to garnish. Time, a quarter of an hour. Probable cost, mutton kidneys, 2d. each. Sufficient, four kidneys for one large fowl.