MUTTON KIDNEYS IN CASSEROLE
Brown the kidneys in butter and put into the casserole. Add a sliced onion fried, a slice of bacon, two potatoes, sliced, and two carrots finely minced. Add enough stock or water to cover, put on the lid, and bake slowly for three hours. Serve in the casserole.
KIDNEY BACON ROLLS
Peel and chop fine a small onion. Mix it with a cupful of bread crumbs, a tablespoonful of chopped parsley, the grated rind of half a lemon, and black pepper, paprika, and grated nutmeg to season. Make to a smooth paste with beaten egg, spread the mixture on thin slices of bacon, and place a small kidney on each. Roll up and fasten with toothpicks or skewers. Put the rolls in a hot oven and bake for twenty minutes. Garnish with parsley and sliced lemon.
DEVILLED KIDNEYS.
Parboil, skin, and split the kidneys, dip in melted butter, season highly with red pepper, and broil. Serve with melted butter and minced parsley.
LAMB STEW WITH DUMPLINGS
Have the lamb cut up into small squares. Cover with cold water, bring gradually to the boil, and cook slowly until it is nearly done. Add three slices of salt pork, cut into dice and fried crisp, two sliced onions, and two or three raw potatoes cut into dice. Cover and cook until the meat is tender. Sift two cupfuls of flour with a spoonful of baking-powder and a pinch of salt. Add enough milk to make a very stiff batter. Drop the dumplings into buttered patty pans, place in a steamer and steam over boiling water. Thicken the gravy with a little flour blended smooth with cold milk.
ENGLISH MUTTON STEW
Have three pounds of the breast of mutton cut into squares. Brown in butter with half a dozen onions chopped fine. Dredge with flour, add six cupfuls of stock or water, and cook until it thickens, stirring constantly. Season with salt, pepper, and grated nutmeg, add two chopped carrots, two chopped turnips, a bunch of sweet herbs, and a crushed clove of garlic. Cook for thirty minutes, add one cupful of lima beans, and cook until the beans are done. Skim the liquid, take out the parsley, and serve. This may be cooked in a casserole, after the meat has been browned.