Plunge some kidneys in boiling water; open them down the centre, but do not separate them; peel and pass a skewer across them to keep them open; pepper, salt, and dip them in melted butter.
Broil them over a clear fire on both sides, doing the cut side first; remove the skewer, have ready some maître d'hote sauce, viz.: butter beaten up with chopped parsley, salt and pepper, and a little lemon juice. Put a small piece in the hollow of each kidney and serve hot.—Mrs. P.
Beef's Liver.
Skin the liver, cut in slices and lay in salt water, as soon as it comes from market. Fry in lard with pepper, very brown. Season to taste.—Mrs. C.
To Fry Liver.
The slices must be cut thin, as they require some time to fry; brown both sides; when taken up, add butter and salt to taste. Fry in hot lard.—Mrs. P. W.
Beef Liver with Onions.
Slice the liver rather thin, and throw into salt and water. Meantime slice the onions and put into a deep frying-pan, just covered with water, and boil until done, keeping it closely covered. When the water has all boiled away, put in a heaping spoonful of sweet lard, and fry until the onions are a light brown. Take them up in a deep plate; set them on the back of the stove or range to keep hot, and fry the liver in the same pan, adding more lard if there is not enough. Season all with salt and pepper, cutting the liver in slices suitable to help one person. Make a little mound of fried onions on each piece, grate pounded cracker on the top, and serve.—Mrs. S. T.
Dried Liver for Relish.
Salt the liver well for four days; hang to smoke and dry. Cut in very thin slices, and broil in pepper and butter.—Mrs. W.