12 oysters, and let it stew till quite tender; take out the herbs, thicken the gravy, and add the juice of ½ a lemon, and what catsup you like.
To Dress Kidneys.
Skin and split mutton kidneys, rub with salt and pepper, and pin them out with small wire skewers, to keep them open. Dip in melted butter, then lay them on the gridiron, the inside downwards first, that when you turn them the gravy may be saved. Put the kidneys in a very hot dish, and pour melted butter into each one.—Or: cut a fresh kidney into slices or mouthfuls; soak in warm water and well dry them, dust them with flour, and then brown with butter in the frying-pan: put them in a stew-pan with the white of 3 young onions chopped, salt, pepper, parsley, a table-spoonful of eschalot vinegar, and then let them simmer till the kidney is quite done. Mushroom or walnut catsup may be used. Serve mustard with this.—Or: mince the kidney and season well with salt, pepper, and cayenne; fry this, and moisten it with gravy or boiling water, or use what catsup or flavouring vinegar you like. Serve on a hot dish for breakfast.—Or: put the mince into a stew-pan with a bunch of sweet herbs and an onion tied up in muslin, as soon as it is just browned cover with boiling water and let it simmer 3 hours, then take out the herbs, and sprinkle over the mince a table-spoonful of sweet herbs in powder.
Mutton or Lamb Chops and Collops.
Cutlets for a supper or breakfast dish may be cut from a rather underdone leg: put a good sized piece of butter in the frying-pan, when hot lay the slices of meat in, and turn them often till done, then take them out and keep them hot, while you make a little gravy in the pan, of parsley, other herbs if you like, and a very little broth or boiling water; any flavouring sauce you have, and cayenne. The gravy should be thick of herbs; dish the cutlets in the centre, and the herbs round.—Or: pare and slice some cucumbers, sprinkle them with salt and pepper, pour a little vinegar over, and let them lie an hour; then stew them with the collops in broth, enough to make sufficient gravy; season
