Broiled Lamb Kidneys
Remove the membrane and fat from lamb kidneys, wash and dry them, split and put on brochettes-long metal skewers-arranging them horizontally so that the flat sides and not the edges face the heat. Allow 2 or 3 kidneys for each serving. Season the kidneys with salt and pepper, brush them with butter or melted fat, and broil in a preheated broiling oven for a few minutes on each side. Serve immediately; if the kidneys are allowed to stand, they become dry and tough. Serve with maitre d'hôtel butter (see “The Last Touch”), slices of broiled bacon, and fried potatoes.
Broiled Lamb Chops
Season lamb chops with sale and brush them with butter or melted far. Broil them in a medium-hot broiler for 3 to 5 minutes on each side for rare, depending on the thickness of the chops, or a little longer for medium or well-done.
Broiled Mutton Chops
Mutton chops are usually served rare or medium-rare. They are cut thicker than lamb chops and have more fat on them. Broil thick mutton chops in a preheated broiler for 6 to 7 minutes on each side. Transfer them to a hot pan. spread with 1 tablespoon butter, and continue to cook under a medium flame for about 10 minutes longer on each side for medium-rare, basting often with the juices in the pan. If the chops include the kidney, cook for about 5 minutes longer.
Kebab of Lamb
Cut the tenderloin or any tender cut of lamb into small pieces about ½ inch thick. Put the pieces on a metal skewer with small pieces of bay leaf and slices of onion between them. Sliced bacon, cut in small pieces, and mushrooms may also be put on the skewer, alternating with the pieces of lamb. Season with salt and pepper and marinate the kebabs in salad oil for an hour or more. Drain and broil the kebabs in a preheated broiler for 5 to 7 minutes, or until the meat is brown on all sides. Serve with tomato sauce (see April, 1952) and cooked rite.
Broiled Spring Cbicken
Broiling chickens range in size from the squab chicken of about 1 ¼ pounds to the conventional broiler of 2 ¼ to 2 ½ pounds. Split a broiler down the back, clean, and, if necessary, singe it. Season the chicken with salt, spread it with melted butter, and put it, skin side up, in a preheated broiling oven. When the skin is golden brown, turn, spread the uncooked side with 1 to 2 tablespoons butter, and continue to cook under a medium flame until done, basting often with the butler. Test by pricking the leg or second joint with a fork, and if the juice which comes out is clear and has no pink tinge, the chicken is done. Make a gravy by adding a little stock to the pan juices and stirring in the brown crustiness clinging to the pan. Garnish with slices of broiled bacon or ham. broiled mushrooms or tomatoes, and water cress.
Broiled Spring Chicken Diable
Split a broiler down the back, clean, and, if necessary, singe it. Season the chicken with salt and brush it with butter. Put it in a pan in a hot oven (400°to 425° F.) and cook for 10 to 15 minutes, or just long enough to make the flesh firm and to give the skin a slight golden color. Meanwhile make a (liable mixture. Cream 2 or 3 tablespoons butter with 1 teaspoon English mustard and a few drops of Worcestershire sauce and mix it with 1 cup fine fresh bread crumbs. Remove the chicken from the oven and take out any of the bones that can be easily withdrawn. Spread the chicken with a layer of the (liable mixture and finish cooking it by broiling it under a medium flame for 20 to 25 minutes, or until the chicken is done. Test by pricking the leg or second joint with a fork, and if the juice which comes out is clear and has no pink tinge, the chicken is done. Care should be taken to keep the broiling heat low enough so that the crumbs do not become too brown but have a nice golden color. Serve hot or allow to cool, but never chill in the refrigerator.
Broiled Baby Turkey
Split a young turkey weighing 4 to 6 pounds, clean, and singe it. Season the turkey with salt and brush it with melted fat. Put it on a hot grill in a preheated broiling oven, with the skin side on the grill to mark it, and cook for about 15 to 20 minutes. Transfer the turkey to a hot pan with the skin side up, spread it with 3 to 4 tablespoons butter, and continue to cook under a medium flame for about an hour, or until done, basting often. After about 20 minutes of cooking, add 2 to 3 tablespoons water or stock to the pan to keep the turkey from scorching. Test by pricking the leg or second joint with a fork. If the juice which comes out is clear and has no pink tinge, the turkey is done. Make a gravy by adding a little water or chicken stock to the pan and stirring in all the brown crustiness around the part. Garnish with water cress and serve with devil sauce (sec “The Last Touch”).
Broiled Brook Trout or Other Small Fish
Clean the fish and leave them whole. Make a few cuts on each side to prevent the skin from shrinking during the broiling. Season the fish with salt and pepper and roll them in flour and in salad oil. Place the fish on a hot buttered pan and broil them under a medium flame for about 8 to 10 minutes on each side, or until the flesh Hakes easily from the bones when tested with a small pointed knife. Serve with almond butter sauce (see “The Last Touch”).
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