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wrap it up in thin slices of bacon or cold ham, and bake or roast it about an hour and a quarter. Add to the gravy the yolk of an egg, and some minced onions and chopped sweet-herbs.

Cut the liver into thin slices, and put them int a frying-pan with a piece of butter rolled in flour some minced onions and a glass of white wine, salt, pepper, and a little mace. Let it fry about en minutes.

Cut the kidneys into thin slices; having first soaked them in cold water, rub them with a little salt and pepper. Then sprinkle them with flour, and a little parsley and onions minced fine. Fry them in butter, adding a glass of champagne or other white wine.

Mutton kidneys may be done in the same manner.

Another way of dressing kidneys is to split them in half, season them with salt and pepper, lard them, and broil them.

Cut slices from either a fillet of veal, a round of fresh beef, a leg of mutton, or a leg of pork. Do not let them exceed the thickness of half an inch. Put them into a stew-pan with a sufficient proportion of oil, pepper, salt, and a little parsley and onion chopped fine. Stew them in a very little water till half done. Then prepare some sheets of white paper rubbed with oil or butter. Take out the slices of meat (covered with this seasoning) and grate some bread crumbs over them.