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Veal Kidneys, Roasted

Take two veal kidneys from a loin of veal which has been roasted until done enough. Mince them finely with some fat, and add a table-spoonful of flavouring made of mushrooms which have been stewed in butter, then chopped small, and mixed with parsley, thyme, and onion also fried. Season the forcemeat with salt and cayenne, and bind it together with raw egg. Cut one or two slices of stale crumb of bread into neat shapes. Fry these in hot fat till they are brightly browned on both sides, then drain them, and spread the forcemeat upon them half an inch thick. Brush the surface over with yolk of egg, and sprinkle bread-crumbs upon it. Place the pieces of bread thus prepared on a very hot dish, place a dish-cover over them, and serve immediately.