The chafing-dish supper

Select lamb kidneys, and have them split in half and skewered open with very small skewers, caught through the outer skin. Lay in the blazer half a dozen thin slices of fat breakfast bacon, and cook out the fat ; then draw the bacon to the side of the pan and put in the kidneys. They will require about six minutes to cook, and must be turned often. When brown and tender (test them with a fork), they are done. Add then a teaspoonful of Worcestershire sauce to the gravy, and serve a slice of bacon and a little gravy with each portion of kidney. These should, if possible, be served on thin toast or fried bread. @ Chapter on €ntet& 65 STEWED KIDNEYS. Two pairs kidneys. One cup consomme, or stock. Half small onion, minced. Two tablespoonfuls butter. Salt and pepper to taste. Juice of half a lemon. Split the kidneys, trim off the fat and skin, and cut each kidney into three or four pieces. Heat the butter in the blazer, lay in the kidneys, add the onion, the stock, and the seasoning. Cover, and cook about eight minutes. Add the lemon-juice, and serve the kidneys ' on toast or fried bread. KIDNEYS WITH MUSHROOMS. Two pairs lamb kidneys, skinned and quartered. A dozen mushrooms, sliced thin. 66 Zfy C0aftng;©i0(J ^upper One tablespoonful butter. One tablespoonful flour. Half an onion, minced fine. Half pint consomme, or stock. One gill mushroom liquor. Scant teaspoonful Worcestershire sauce. Salt and white pepper. Heat the butter and onion in the blazer, add the flour, and stir until it browns, put in the stock, the mushroom liquor, Worcestershire, and seasoning, and let them simmer two minutes, stirring constantly. Put in the kidneys and mushrooms, and cook for five or six minutes. Stir often. Serve on toast or fried bread. calf's liver, saute. Half pound of liver, cut into thin slices. Two tablespoonfuls butter. One teaspoonful onion, minced fine. Two tablespoonfuls sherry. (g. Chapter on (BntxhB 67 One tablespoonful mushroom catsup. Salt, pepper, and flour. Heat the butter in the blazer with the onion. Sprinkle the liver with pepper and salt, and coat each slice thickly with flour. Lay them in the butter, and cook to a light brown, turning often. When they are done, either keep them warm over hot water, or else draw them to the side of the dish while you add to the butter the sherry and catsup, and let this boil up once. Lay the liver back in the sauce, extinguish the lamp, and serve. calf's liver and bacon. Cut both liver and bacon into thin slices. Lay the bacon in the blazer, and when the fat has cooked out, draw the bacon to one side, put in the liver, first peppering each slice and rolling it in flour. Cook until brown and tender, 68 £#e CMm^W gwm* turning often. You may serve it as it is, or you may take out the meat, add to the fat in the pan a tablespoonful of browned flour, half a pint of boiling water, a little salt and pepper, and a teaspoonful of Worcestershire sauce. Let this boil up, and pour over the meat, or return this to the chafing-dish after extinguishing the lamp. calf's liver and bacon, no. 2. Rub the blazer with onion and put in the bacon. When it begins to crisp, lay in very thin slices of liver. Cook until this is done and begins to curl at the edges. Serve a slice of bacon with each piece of liver. calf's brains, saute.