To dress SHEEP's RUMPS and KIDNEYS.
BOIL six sheep's rumps in veal gravy, then lard your kidneys with bacon, and let them be-fore the fire in a tin oven; when the rumps are tender, rub them over with the yolk of an egg, a little Chyan and grated nutmeg, skim the fat off the gravy, put it in a clean tossing-pan, with three ounces of boiled rice, a spoonful of good cream, a little mushroom powder or catchup, thicken it with flour and butter, and give it a gentle boil, fry your rumps a light brown; when you dish them up, lay them round on your rice, so that the small ends meet in the middle, and lay a kidney between every rump: garnish with red cabbage or barberries, and serve it up.—It is a pretty side or corner dish.