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Roasted Haunch of Lamb

Trim the shank bone of a haunch of lamb, fold the loan underneath, fasten it with skewers, season and roast in a pan in a hot oven, basting often with butter. When it is nearly cooked sprinkle some stale breadcrumbs and a little salt over, baste with butter and let the joint brown. Put the haunch on a hot dish, tie a ruffle around the bone, make a rich gravy, and serve it with the meat, also some mint sauce, both being placed in sauceboats. Broiled Lambs' Kidneys, Maitre d'Hotel Plunge the kidneys into boiling water for an instant, split down the middle without cutting them clear through, skin and run a fine skewer through each to keep them flat. Season well with pepper and salt, warm a little butter and brush over them. Lay them on a well-greased, hot gridiron, the cut side downwards; when that side is done, turn them over the cook the other side. Remove the skewers, lay the kidneys, hollow side up, on a hot dish, put a little maitre d'hotel butter on each, and serve.

Broiled Lambs' Kidneys with Colbert Sauce Split open eight or nine kidneys, skin them, place them on a dish and moisten them well with sweet oil. Dust over with one tablespoonful of salt, one teaspoonful of pepper and one-half teaspoonful of nutmeg. Take eight silver skewers, run each skewer through the center of a kidney (which should be split partly open), roll them in breadcrumbs and broil them over a moderate fire for about five minutes on either side. Place them on a very hot dish on which has been previously poured one-half pint of hot Colbert sauce, garnish with croutons of fried bread, and serve.