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(5) Indian Style. — Fry the Kidneys in butter until half cooked, then trim off all the skin and hard parts, put them in a mortar with a moderate quantity of curry powder and salt to taste, and pound to a smooth paste, moistening with beaten yolk of egg. Cut some rather thin pieces of bread, about 1 in. square, and fry them in butter until browned on both Fig. 1001. Kidney Toasts (Indian Style). sides; next drain them, place a portion of the above mixture on each slice, lay them on a dish, and put in a brisk oven until nicely browned. Prepare a sufficient quantity of sauce with a rich brown gravy, well flavouring it with chutney and tomato sauce, and boil it. When ready, pour the sauce round the toasts, and serve quickly while very hot. See Fig. 1001. Mock-Kidney Soup. — Put lib. of calf’s or other liver into a | saucepan with lgall. of water, and boil slowly for an hour. Take it out, and rub through a coarse grater. Cut another pound of liver into small pieces, and mix them in ; put back into the saucepan, together with a carrot, turnip, and potato, all grated, and one onion very finely chopped. Cover the pan, and boil slowly or simmer for an-hour-and-a-half ; add salt and pepper to taste, turn the whole into a tureen, and servo very hot. Stewed Kidneys. — (1) Pare, trim, and skin twelve Kidneys, cut them into slices, and cook for five minutes in a fryingpan with loz. of clarified butter, 1 table-spoonful of salt, and 1 teaspoonful of pepper. Brown well, then add % pint of Spanish sauce and four cepes (mushrooms) cut into pieces. Warm without boiling, add the juice of half a lemon, and 1 teaspoonful of chopped parsley, and serve. (2) Cut some Kidneys in slices, and put them in a basin with sufficient cold water to cover, and leave for half-an-hour. Wash thoroughly, and put them in a saucepan with lqt. of stock or water, and add 2 table-spoonfuls of onion-juice, one clove, and a little salt and pepper. Set the pan on the side of the fire, and simmer the contents gently for two hours. Put 1 table-spoonful of butter into another saucepan, and when hot add an equal quantity of flour, and stir until it is brown Kidneys — continued. and smooth ; add it to the Kidneys with a few sweet herbs, and simmer for an hour longer. When done, take out the bunch of sweet herbs, and serve. (3) Cut three Kidneys in slices. Put 3oz. of butter into a frying-pan over the fire, and let it boil. Peel an onion, chop it fine, stir it into the heated butter, lay in the slices of Kidney, and fry for two minutes. Have a small saucepan on the fire containing 3 table-spoonfuls of brown gravy, 1 wineglassful of claret, and 1 table-spoonful of mushroom or walnut ketchup, heated ; drain the fat from the slices of Kidney, and add them to the hot gravy in the saucepan, together with a seasoning of salt and pepper; put the lid on tight, let them simmer for five minutes, and serve. (4) Divide the Kidneys in halves without quite separating, put them in a lined stewpan with 1 pint of water and 1 wineglassful of sherry, and stew gently at the edge of the fire for four hours. When ready, place the Kidneys on a hot dish, and keep them near the fire for a few minutes while Fig. 1032. Stewed Kidneys.