salt and pepper and cover with bread crumbs seasoned with very finely
chopped shallot and parsley. Put on a gridiron over a clear fire and
broil until well and evenly browned. Unbind and arrange on a dish,
garnish with fried parsley and serve.


~BROILED SHEEP'S KIDNEYS~--To broil sheep's kidneys cut them open, put
them on small skewers. Season with salt and pepper and broil. When done
serve with shallot or maitre d'hotel sauce.


~BRUNSWICK STEW~--Cut up one chicken, preferably a good fat hen, cover
with cold water, season with salt and pepper, and cook slowly until
about half done. Add six ears of green corn, splitting through the
kernels, one pint butter beans and six large tomatoes chopped fine. A
little onion may be added if desired. Cook until the vegetables are
thoroughly done, but very slowly, so as to avoid burning. Add strips of
pastry for dumplings and cook five minutes. Fresh pork can be used in
place of the chicken and canned vegetables instead of the fresh.


~CALVES' TONGUES~--Wash and put into a saucepan with half a dozen slices
of carrot, an onion sliced, five cloves, a teaspoon of whole
peppercorns, and half a level tablespoon of salt. Cover with boiling
water and simmer until tender. Drain and cool a little, then take off
the skin. Drop back into the hot liquid to reheat. Serve with a sauce.
Melt one-quarter cup of butter, add three slightly rounding tablespoons
of flour, stir and cook until browned, add two cups of broth, brown
stock of rich gravy melted in hot water, one-half level teaspoon of
salt, the same of paprika, a saltspoon of allspice, one tablespoon of