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Wash well the kidney, cut out the hard core, and into the space put the onion, stuffed with the cloves and the Ijutter. Mix the flour with a little water. Burn some sugar in iron spoon. Over this, and on to mixed flour and water, pour enough boiling water to extract colour of sugar, and set the flour. Pour this on the kidney. Stew in saucepan t hours, but covered close. To serve — take up kidney ; if gravy is too thick, add a little water or ketchup, salt, Arc. Strain over kidney, and serve with mashed potatoes. A tasty way of doing: Liver. Place in a stewpan enough beef dripping to fry either a large onion or several small ones. Cut your liver in nice squares, not too thin ; brown them nicely in the stewpan. Add a little boiling water —a brown gravy if yon have it. Stew till tender, and season to taste. Before dishing, thicken the gravy with cornflour. \ Liver a la Francaise. b Cut 1 lb. calf’s liver into slices inch thick. Grease a tin well. Put into basin 3 tablespoonfuls bread crumbs, 4 chopped mushrooms, 1 finely chopped onion, 2 sprigs of parsley finely chopped, | teaspoonful salt, pinch of pepper and nutmeg-. Sprinkle this over each piece of liver, then put a very tiny slice of bacon on each slice and place in tin. Pour pint water or stock over, and bake in cool oven f hour. Put 1 tablespoonful bread crumbs to brown. Arrange liver, etc., on dish. Add to gravy a little Worcester sauce. Boil up .uni pour round. Sprinkle bread crumbs on top. Liver and Bacon (Stewed). I 11). Liver, 2 oz. fat Bacon, 3 Onions, 1 pint Water, 2 tablespoonfuls Flour, i teaspoonful Salt, { teaspoonful Pepper, 1 teaspoonful sweet herbs. Cut l)acon in sniall pieces. Fry lightl3^ Slice onions, fry also. Mix together flour and seasoning. Sprinkle over. Stir smooth, then pour in water. Stir till it first boils up. Lay in liver. Simmer 1 hour or so. Liver and Bacon. 1 lb. Calf’s Liver, \ dozen slices of Bacon, 1 Onion, 2 oz. Dripping, Pepper and Salt, 1 teaspoonful chopped Parsley. CuCut liver into slices 1 inch thick, 1 hour before cooking, and lay in a colander. This drains any blood away. Boll in flour, pepper, and salt. Fry bacon carefully ; then the liver, and chopped onion in hot dripping and bacon fat. Mix a large dessert.spoonful flour in I pint water, season, and pour into pan, and stir till it boils. Pour at once over the liver and bacon. Liver in Cups. Liver, boiled and grated; Bacon, Bread Crumbs, 2 yolks of Eggs, and Seasoning. ^ Steam in buttered moulds or cups. French beans or tails of leeks round the mould make a pretty garnishing. Larded Liver. Take a fresh lamb's liver and lard it carefully with a small larding needle in rather close rows, covering the whole upper Place in deep baking dish, 'with chopped onions, carrots, slices of tat bacon, salt, pepper, a bunch of sweet herbs, and 2 cloves. Pour over some good brown stock. Cover with a sheet of buttered papei, and cook in a moderate oven for 40 or 50 minutes, removing the paper and dredging lightly with flour 8 minutes before finishing. Place on a hot dish. >Strain the liquor, and slightly thicken with brown flour and buttei', adding cayenne and lemon juice. Boil it u]), and pour over the liver. Many cook.s merely remove tin; herbs and cloves, and thicken the gravy without straining it, and use vegetables. Minced Liver.