too much fat in
the pan, pour it away before boiling up the gravy. Serve the kidneys on
a hot-water dish.

TINNED KIDNEYS WITH MUSHROOMS.

(_Tomoana Brand._)

Dry a half-tin of champignons in a cloth, or, if convenient, prepare a
similar quantity of fresh button mushrooms; add to these a few pieces
of dried mushrooms, previously soaked for ten minutes in tepid water,
put them into a stewpan with a slice of butter, and stir constantly for
six minutes, then add two or three kidneys cut in small neat pieces, in
the shape of dice is best, and continue stirring until the kidneys are
hot through, taking care to do them slowly; at the last moment season
with pepper and salt, and serve very hot. Garnish the dish with fried
sippets of bread.

KIDNEYS WITH PICCALILLI SAUCE.

(_Tomoana Brand._)

Take the kidneys out of the gravy, and cut them into six slices. Mix a
small teaspoonful of curry powder with three teaspoonfuls of fine flour
and a small pinch of salt. Dip each slice in this mixture, and when all
are done put them in the frying-pan with a little butter, and let them
get slowly hot through. When done, put the kidneys in the centre of a
hot dish, and pour round them a sauce made as follows: Boil up the gravy
of the kidneys, and stir into it sufficient minced piccalilli pickles to
make it quite thick, add a teaspoonful of flour to a tablespoonful of
the piccalilli vinegar, stir into the sauce, and when all has boiled up
together, pour it round the kidneys.

BROILED KIDNEYS.

These are quite an epicure's dish, and care must be taken to cook them
slowly. Having skinned the kidneys (they must not be split or cut) dip
them for a moment in boiling fat, place them on the gridiron over a
slow fire, turning them every minute. They will take ten to fifteen
minutes to cook, and will be done as soon as the gravy begins to run.
Place them on a hot dish rubbed over with butter, salt and pepper them
rather highly. It must be understood that kidneys thus cooked ought to
have the gravy in them, and that when they are cut at table it should
run from them freely and in abundance.

LAMB'S FRY.

A really proper fry should consist not only of sweetbreads and liver,
but of the heart, melt, brains, frill, and kidneys, each of which
requires a different treatment. It is quite as easy to cook a fry
properly as to flour and fry it hard and over-brown, as is too
frequently done. Trim the sweetbreads neatly, and simmer them for