Cut a nice fresh ox-kidney into slices, each being about the size of a half-crown piece, but double the thickness (avoiding the white part, or root, which is tough and indigestible), then put a quarter of a pound of butter into a stew-pan upon the fire, and when very hot but not black, put in the pieces of kidney, stirring them round with a wooden spoon three minutes over a brisk fire; then add, for each pound weight of kidney, half a tablespoonful of flour, half a teaspoonful of salt, half the quantity of pepper, and a little sugar, moisten with a gill of water and half a glass of sherry, add a little browning if handy, and let simmer gently for five minutes, stirring them round occasionally; if too thick, add a few drops more of water, the same should be sufficiently thick to adhere to the back of the spoon, pour them out upon your dish, and serve very hot. Broth might be used instead of water if convenient, but then the seasoning should be a little diminished, a little chopped eschalot, parsley, or a few mushrooms, would be an improvement.

By cutting an ox-kidney lengthwise in three slices, it might be broiled or sauted; if for gentlemen, season rather highly, but if ladies are to be the partakers, season more moderately; a little gravy may be served with it, to which you have added a little catsup; the root of the kidney must not be cut away in this case, although not eatable. Ox-kidneys are also an excellent addition to beef-steak puddings and pies.

* The quantity of the meat and vegetable should pretty equally balance with each other; after such a meal, a man's appetite is perfectly satisfied, and he is ready for an afternoon's work if required. It also does not require the aid of any fire, which we so ungratefully abhor in hot weather. Mr. B. very much approves of it once a week in summer.

408. Ox-Feet or Cow-Heels are very nutritious, especially when well boiled; they may be served in either of the methods directed for tripe, or with a plain parsley-and-butter sauce, to which, for a change, the juice of a lemon or a drop of vinegar may be added. Should any be left from the first day's dinner, it may be served a la Lyonnaise, as directed for cold tripe.