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KIDNEY PIE (for breakfast or luncheon)

Take four veal kidneys, and half its bulk in fat with each. Cut them into slices a quarter of an inch thick, season rather highly with salt and cayenne, and add half a tea-spoonful of powdered mace for the whole. Cut the meat from a calf's foot, and season it in the same way. Place a layer of kidney at the bottom of a piedish, strew over it two ounces of finely-minced ham, and lay on this the slices of calf's foot. Repeat until the dish is nearly full. Put the hard-boiled yolks of six eggs and half a dozen forcemeat balls at the top, and pour over them a quarter of a pint of veal stock, flavoured with lemon-juice. Line the edges of the dish with a good crust, cover it with the same, and bake in a moderate oven. Though forcemeat balls are an improvement to the pie, they may be dispensed with. They are made as follows. Strain ten or twelve oysters from their liquor, mince them very finely, and mix them with four ounces of finely-grated bread-crumbs, a table-spoonful of chopped parsley, half a tea-spoonful of grated lemon-rind, and a little salt, cayenne, and mace. Mix these ingredients thoroughly. Bind them together with the unbeaten yolk of an egg and a little of the oyster liquor, make them into balls, and they are ready for use. This pie, which is generally a favourite, should be eaten cold. A good pie may be made with cold kidney and a few slices of the kidney-fat from a cold loin of veal, instead of fresh kidneys. Time, from an hour and a half to two hours to bake. Probable cost, 3s. 6s. 6d. Sufficient for six or eight persons.