NICE BREAKFAST DISHES.

Dominion, Volume 1, Issue 42, 13 November 1907, Page 3

NICE BREAKFAST DISHES.

'Spatchcock.—Thoso who havo no difficulty in obtaining young chickens will find this ono of the best ways of preparing them. Tako a young bird, not over four months old, that lias been killed and'prepared tho day before it is to bo cooked. Split it in halves through tho middlo of tho breast and back. Now pepper and salt, and put it into a small bak-ing-tin, with plenty of boiling fat. or butter, and'bake it in a hot oven for fifteen minutes, basting it frequently; then tako it out, and put it on a gridiron over a clear firo for a few minutes, but on no account let it get dry.. Servo on a found of fried'bread, very hot, or with potato chips.

Kidney Toast. —Take four or five sheep's kidneys; skin them, and cut up into nico little dice. Melt an ou'nco of butter in a small saucepan, and let it brown a little; then add tho kidneys, pepper, and salt, and a few drops of tomato sauce. When this has stewed a few minutes, add half a tcaspoonful of flour, and a tablespoonful of good stock or brown gravy. Serve on slices of hot toast, with a small rasher of fried bacon. Devilled Kidneys.—Take as many kidneys as will'bo required; skin them, and split them down the centre, but not quite through; rub some butter all over, and put them on the grill over a clear, but not too hot, fire. Keep on turning for five or six minutes; in the meantime make a pasto with an ounce of butter, a pinch of good curry powder, salt, and pepper, and, when tlie kidneys are done, put them on a very hot dish, on small slices of fried bread. Spread tho pasto on tho ktdnoys, and leave them in' the oven for a minute or two, and then dish quickly. Fried Sweetbreads. —Take one or two sweetbreads, and soak them in warm water and a littlo salt for two hours; then simmer them in water that has been slightly salted for half an hour; drain, and put asido until next morning, between two plates. When wanted, cut them into slices, pepper and salt, and dredge a little flour over them; then turn them in egg and dried breadcrumbs, and fry in butter, or fat, that has been brought to the smoke-point. Serve on small slices of fried bread', with tiny rashers of fried bacon.

Brain # Omelet. —Take four eggs, and beat them for four or five minutes; add the cold boiled brains of one lamb's head, which must bo skinned and minced finely; season with popper and salt. Melt loz. of butter and when it is just on the turn,-pour in tho mixture. Stir one way until it begins to settle, then ■ loosen (the edges round the frypan with' a knife. When quite firm, and light brown in colour, turn it half over, and send to table as quickly as possible If allowed to stand for only a minute it will become tough. «