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Mutton Kidneys in Border

Mould a border of chicken forcemeat or potato and turn it on to a hot broad round dish. Fill the center with sliced mutton kidneys prepared by stewing in Madeira and then masking half of the slices with Spanish sauce and the remaining half with veloute. This gives a very pretty and artistic effect, the slices of kidney partaking of two colors, brown and white. Great care is required in arranging the slices to give them the appearance of being loosely tossed together. Prepare a sauce from the wine stock by thickening it with roux, season with pepper and salt, and serve separately in a sauceboat. Kidneys on Skewers Remove the skin from a few kidneys and cut them nearly through, keeping them spread out by the use of skewers. Dip in a little warmed butter, put them on a buttered gridiron and cook for eight minutes, turning often. Place them on a dish, add a little chopped parsley, lemon juice, pepper and salt to the butter, pour over it, and serve.