The art of cooking

crumbs, three ounces of butter, one-half teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of chopped parsley, one teaspoonful of lemon-juice. The kidneys should first be washed and the thin outer skin torn entirely off of them. Separate them then through the back opposite the seam with a sharp knife, cutting them almost through in order that they may be spread out flatly, when, melting one ounce of the butter each kidney should be dipped therein, a skewer passed through each leaf and the kidney straightened thereon, and sprinkling over each of them a little of the bread crumbs, put them upon a gridiron and broil over a very hot fire. While the kidneys are broiling put together the chopped parsley, lemon-juice and butter and rub all together with the point of a knife blade. Take the kidneys when done quickly from the broiler, arrange them upon a dish of buttered toast, sprinkle over each a little pepper and salt, and place in the centre of each a little of the Maitre d' Hotel butter. Broiled Beefsteak. — One porter-house steak, two ounces of butter, one teaspoonful of salt, one teaspoonful of pepper. The steak should hang for one week in the ice-box before using, and before broiling place it upon a board and beat it with a round rolling pin sufiicient to soften the fibre, without mutilating it or crushing out the juices. Put it then upon a gridiron and at first over the hottest part of the fire that the pores of the meat may be immediately closed, then turning constantly to prevent burning, broil from seven to ten minutes according to the thickness of the steak, and when done, remove it from . . BROILED CHICKEN. 67 the iron to a very hot platter, put the butter in pieces over the top and press it in with the point of a knife blade, sprinkle over all the pepper and salt, and serve in its own gravy, of which the butter will have drawn out sufficient from the steak without adding water. Note. — To this gravy may 1>e added a tablespoonful of Worces* tershire sauce if desired. Mutton or lamb*chops may be broiled also in this way. Broiled Chicken. — One young fowl, two ounces of butter,, one teaspoonful of salt, one-half teaspoonful of pepper. The fowl must first be split down the back, washed thoroughly, in and out, with cold water and as thoroughly dried in a clean towel. Grease then slightly a broiler, season the chicken, inside and out, by rubbing on the pepper and salt, and putting the fowl in it, place to broil over a strong, clear fire; as soon as the juices begin to draw but, commence turning and turn constantly thereafter Until the meat is done, which may be determined by running a skewer into the breast and when this draws out easily the chicken will have been sufficiently cooked. Serve on buttered toast, distributing butter also in pieces over the fowl and send it to table very hot. Note. — Unless a very young spring chicken is used for broiling it will be better that the fowl should have a slight preparatory cooking by steaming which may be done by putting the chicken into the broiler and laying this over a baking pan of boiling water, then covering it with a plate, set all into the oven for about twenty minutes. If the broiling fire smokes in the least, throw upon it a handful of salt, which will at once clear it, and prevent the fowl tasting smoky. Pork Sausages.— One pound of pork Sausages, one and one-half pounds of raw potatoes, one tablespoonful of cream, one ounce of butter, one teaspoonful of salt, one-half teaspoonful of pepper.