Devilled Liver and Kidney à la Brochette

Brochette de Foie et Rognon à la Diable

Method

Take two or three mutton kidneys, skin them, and remove the core, and cut them in slices about the eighth of an inch thick; also take some game or poultry livers; cut these in slices, and stamp them out in rounds as near as possible to the size of the slices of kidney; have some raw fat bacon or ham cut in thin slices, and stamp these out in the same way; steep the slices of kidney and liver in warm butter, and then in a seasoning made with pepper, salt, parsley, bayleaf, eschalot, and thyme, washed mushrooms, or a few tinned ones, all chopped fine and mixed together, and then sprinkle them over with a few browned breadcrumbs; steep the bacon in the warm butter, and then into the crumbs. Take some common skewers, and arrange the slices of kidney, liver, and bacon on them in the order of bacon, kidney, bacon, liver; repeat this until there is enough on each skewer to serve for one person, say, about three pieces each of liver and kidney; press these up close together on the skewer, and grill or broil them on the underside for about six or eight minutes on greased straws; then place the grill on a baking tin, and put them in a quick oven for eight or ten minutes; remove from the grill, and replace the ordinary skewer with a silver hatelet; dish them up in a round on a hot dish, and serve with fried potatoes in the centre and sauce round the base; this is suitable for an entrée, for luncheon, breakfast, or for a second course dish.

Sauce for Devilled Liver and Kidney à la Brochette

Put half a pint of brown sauce into a stewpan with a tablespoonful of lemon juice and one eschalot chopped up fine (a tablespoonful of sherry may be added if liked); boil together for about eight or ten minutes; then tammy, and mix into it a teaspoonful of finely chopped parsley.

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