Lamb Fricassee (German recipe).
9 breasts lamb, 9 ounces butter, 9 tablespoonfuls chopped onion, 2 teaspoonfuls salt, tablespoonful butter, 9 tablespoonfuls flour.
Dip the lamb breasts into boiling water, then instantly into cold water; cut the meat into tvvo-inch pieces. Melt the butter in 4 saucepan, add the onions, and cook five minutes without browning; season the meat with the salt; add it to the saucepan; cook ten minutes, cover with boiling water, put on the lid, and cook until done. Shortly before serving, melt tablespoonful butter, add the flour, stir, and cook a few minutes; add it to the fricassee, and boil a few min utes longer.—GEsibm LEMCKE.
Deviled Kidneys (German recipe).
6 lamb kidneys, 1 ounce butter, 9 tablespoonfuls chopped onions, bruised clove garlic, 1 teaspoonful salt, 1 cupful stock, Yolks 3 eggs, 1 teaspoonful chopped parsley, Cayenne pepper.
Split the kidneys, reniove the white part in center and chop fine. Place the butter in a saucepan, add the onions, and cook three minutes; add the kidneys and salt; stir, and cook three minutes; then add the stock, and cook three minutes longer. Re move from the fire, add the eggs, parsley, and a little pepper. Fill this mixture into 6 ramequins, sprinkle over each tablespoonful fresh grated bread crumbs and a little melted but ter. Place the ramequins in a tin
pan, set it in a hot oven, and bake brOW11.---GESINE LEMCKE.
Kidneys 5. la Maitre d'hOtel (French recipe).
Split and cut in two, lengthwise, lamb's kidneys. Run a skewer through to keep them flat. Dip in melted butter and fine bread crumbs; season with salt and pepper. Broil five minutes. Serve with maitre d'hotel butter.
Lamb-Heart Stew (French recipe).
3 lambs' hearts, 1 tablespoonful butter, peeled lemon, bay leaf, Salt, Pepper.
Wash the hearts and slice, cutting across the grain of the meat. Dry slightly and dust with flour. Put the butter in a stewpan and wlaen hot add the meat; stir and cook about ten minutes. Add enough water to near ly cover the meat, the lemon cut in slices, and bay leaf. Cover the ket tle, and cook gently half an hour, stirring often and adding more wa ter, if needed; add salt and pepper; remove the bay leaf and lemon, thicken, and serve.
Iamb's Liver Curried.
1 lamb's liver, 1 onion, Few slices pork, teaspoonful curry powder.
Cut the lamb's liver in slices, soak in salted water for five minutes, take from the water, and dry in a cloth. Slice the onion and fry with pork. Take out the pork and fry the liver. Brown well, add the curry powder to the sauce, stir smooth, and serve.