Preparation: The kidneys are cut half way through, skinned and rubbed with salt and pepper. Melted butter mixed with mustard is put over them and then they are dipped in rye bread crumbs, basted with butter and baked 15 minutes. This dish is very nice garnished with cooked vegetables. No. 20—MUTTON KIDNEY PUDDING. Quantity for 6 Persons. 8 raw mutton kidneys 1 small onion Salt, white pepper 2 tbsps. of butter Juice of 1 lemon 1 tbsp. of flour 18 champignons ½ cup of rice Bouillon or water 1 tbsp. of butter 2 yolks of eggs ½ pt. gravy or broth from the meat Preparation: The kidneys are sliced ½ inch thick. Butter, onions and sliced champignons are cooked; flour, gravy, salt and pepper are added. The sliced kidneys are put in and cooked slowly 15 minutes. Add lemon juice. The ½ cup of rice is boiled until soft in bouillon or water to a thick mush, then the butter and finally the 2 yolks of eggs are stirred into it. A pudding mold is buttered and strewn with roll crumbs, then put in a layer of rice and a layer of meat, alternately, until all is in; the last layer should be rice. Cover and cook in a steamer over a kettle of boiling water for 2 hours. After it is done, dump it on a hot platter and serve with Dutch gravy. No. 21—MUTTON RAGOUT. Quantity for 6 Persons. 2 lbs. of mutton, lean, without bones 1 large onion ⅛ lb. of butter Salt, pepper 2 tbsps. of flour ¾ qt. bouillon or water 1 wineglass red wine Preparation: The meat is cut into 1½ inch pieces. Butter stewed with onion and the pieces of meat are put in to cook 10 minutes. Add the flour and cook another few minutes, then add bouillon or water, salt and pepper and cook until well done. During the last 15 minutes, pour in the red wine and serve with a wreath of boiled rice. (Boil 1 cupful of rice in salt water until tender but retaining its firmness and add a piece of butter). No. 22—MUTTON WITH POTATOES. Quantity for 6 Persons. 1½ lbs. left over mutton roast 1 onion, sliced 1½ lbs. sliced raw potatoes Salt, pepper Left over gravy 1 small piece of butter Preparation: The meat is cut into small thin slices, also the peeled potatoes. A casserole is buttered and filled with 1 layer of raw potatoes, 1 layer of meat, salt, pepper and sliced onion. Repeat twice, with potatoes for the last layer. Pour the gravy over, (if it is too thick, dilute with cream or milk) put a few small pieces of butter on top, bake in oven for 1½ hours. If you have no left over gravy, make one of 1 tablespoonful of browned butter, flour, water or bouillon, cream, pepper and salt. Pour over the contents of the casserole and bake it. No. 23—MUTTON WITH PICKLES. Quantity for 6 Persons.