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Sheeps' Tongue in Jelly
Wash thoroughly six fresh sheeps' tongues. Throw them into boiling water and simmer very gently for one and a half hours. At the end of the first hour add one onion, one bay leaf, a teaspoonful of salt and a quarter teaspoonful of black pepper. When done, remove the skin and trim off the rougher parts. Finish precisely the same as Fillet of Beef in Jelly.
SHEEP KIDNEYS en BROCHETTE 6 sheeps' kidneys 14 pound of bacon I tablespoonful of butter I Cut each kidney through the centre lengthwise, remove the white veins and fat. Wash well in cold water, cover with boiling water and let stand five minutes, then wipe them dry. Cut the bacon into slices, and then into pieces the size of a half kidney. Place one piece of kidney on a skewer, then a piece of bacon, then kidney, and so on, allowing about three pieces of bacon and two pieces of kidney to each skewer. Place them on a broiler, baste with the butter, and broil over a clear fire five minutes. Dust lightly with salt and pepper, and serve on the skewers. These make a very nice breakfast relish.
SHEEP KIDNEYS en BROCHETTE No. 2 Cut six sheeps' kidneys nearly through without dividing, take out the white veins, wash and scald the same as in preceding recipe. Wipe them dry, and baste them with melted butter. Run a small skewer through each kidney in such a way as to keep the halves partly open. Broil them over a clear fire for about five minutes, take them carefully from the skewers, dust them lightly with salt and pepper, fill the centres with Béarnaise sauce, and serve immediately.
TO BAKE OR ROAST A QUARTER OF LAMB Wipe the meat with a damp towel, place it in a baking-pan, and dredge it with pepper. Put one teaspoonful of salt in the bottom of the pan, add one cup of water to baste with at first. When that evaporates, use its own drippings. Lamb must be basted every ten minutes and baked fifteen minutes to every pound, in a very hot oven.
Mint sauce, green peas and asparagus tips should be served with spring lamb.