er it well with
bread-crumbs, and roast it. For sauce, fried bread-crumbs, melted
butter, with a little mushroom ketchup, and lemon juice, or serve on
buttered toast, garnished with egg sauce, or with gravy. Instead of
spitting the sweetbread, you may put it into a tin Dutch oven, or fry
it.

[READ THE HINTS TO HUSBANDS AND WIVES.]

1195. Sweetbreads Plain.

Parboil and slice them as before, dry them in a clean cloth, flour
them, and fry them a delicate brown; take care to drain the fat well,
and garnish with slices of lemon, and sprigs of chervil or parsley, or
crisp parsley. Serve with sauce, and slices of ham or bacon, or
force-meat balls.

1196. Kidneys.

Cut them through the long way, score them, sprinkle a little pepper
and salt on them, and run a wire skewer through to keep them from
curling on the gridiron, so that they may be evenly broiled. Broil
over a clear fire, taking care not to prick the kidney with the fork,
and turning them often till they are done; they will take about ten or
twelve minutes, if the fire is brisk. Another mode is to fry them in
butter, and make gravy for them in the pan (after you have taken out
the kidneys), by putting in a teaspoonful of flour; as soon as it
looks brown, put in as much water as will make gravy. Kidneys will
take five minutes more to fry than to broil.

1197. Devil.

The gizzard and rump, or legs, &c., of a dressed turkey, capon, or
goose, or mutton or veal kidney, scored, peppered, salted, and
broiled, sent up for a relish, being made very hot, has obtained the
name of a "devil."

1198. Bacon.

Dr. Kitchiner very justly says:

"The boiling of bacon is a very simple subject to comment upon; but
our main object is to teach common cooks the art of dressing common
food in the best manner. Cover a pound of nice streaked bacon with
cold water, let it boil gently for three quarters of an hour; take
it up, scrape the under side well, and cut off the rind: grate a
crust of bread not only on the top, but all over it, as you would
ham, put it before the fire for a few minutes, not too long, or it
will dry and spoil it. Bacon is sometimes as salt as salt can make
it, therefore before it is boiled it must be soaked in warm water
for an hour or two, changing the water once; then pare off the rusty
and smoked part, trim it nicely on