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Stewed Kidneys

Skin, wash and dry some kidneys, cut them into round slices and dust with salt and pepper. Put one tablespoonful of butter and half that quantity of flour into a fryingpan, and when it is hot put in the kidneys, stir for two or three minutes, add one gill of water or stock and boil it up, stirring in one teaspoonful of lemon juice. Pile four tablespoonfuls of mashed potatoes on a plate, arrange the slices of kidney around the potatoes and then pour over and around the potatoes the gravy, which should be very thick, then garnish the dish with small pieces of toast.

Boiled Leg of Mutton with Caper Sauce Cut off the shank bone from a leg of mutton, trim and make an incision at the first joint; put it on to boil in a stockpot filled with cold water and salt slightly, add a bunch of parsley and one carrot cut up. Boil for an hour or more, and, according to size, serve with a pint of hot caper sauce made by putting a pint of hot Hollandaise sauce into a saucepan and heating thoroughly without boiling for five minutes, and then adding a heaping tablespoonful of capers, or else an ordinary caper sauce may be used instead. Boiled Leg of Mutton with Oyster Stuffing Take a dozen or more large oysters, remove the beards and uneatable parts, parboil them, chop them up with boiled parsley, onion and sweet herbs, adding the yolks of two or three hard-boiled eggs. Make five or six incisions in the fleshy part of a leg of mutton, put in the stuffing, tie it up in a cloth and boil in a saucepan with plenty of water for from two to two and one-half hours, according to size. When done remove the cloth, place on a dish, and serve at once.