Now, the next dish that occurs to me is devilled kidneys. For a large dish, twelve sheep’s kidneys will be required; but, of course, you must be guided by the number of people for whom you are catering. Cut the kidneys in half, remove the centres and white tubes, and then scald them, removing also the skin. Put two ounces of butter into an enamelled saucepan; and, when it is hot, throw in the kidneys and cook them quickly. Dust them over with salt and white pepper, and then pour over them a tablespoonful of onion juice, one of Worcestershire sauce, and four teaspoonfuls of light sherry. Serve smoking hot, and, if possible, in a hot-water dish, for I hope you understand that everything in this way must be served and kept hot while at table.
Sardines may be either grilled or devilled. If the former, scrape them free from skin and oil, and wipe them in a clean cloth. Oil a little butter and roll them in it, powder them with cayenne pepper and salt, and cover them with some finely-chopped parsley and chopped mushrooms. Wrap each sardine in oiled paper, and put in the oven till hot; and serve in the same papers in which they were cooked without unfolding them, and lay each on a slice of toast.
_Devilled Sardines_ are done in quite the same way. To begin with, they are scraped and wiped, and rolled in a mixture of mustard, Worcestershire sauce, anchovy sauce (be sure to shake both the bottles), and four tablespoonfuls of melted butter, and lay each on a slice of toast in the oven, and serve very hot. It should not take more than five minutes to cook them in a very quick oven.
Eggs devilled with anchovy toast is another good supper dish. You must first put a little butter in the frying-pan, and afterwards a mixture of half a teaspoonful of dry mustard, two tablespoonfuls of tomato sauce, one of Worcester sauce, and one of mushroom ketchup. Put into this four hard-boiled eggs, sliced, salted and peppered, and when heated through, place the egg on toasts which you have previously spread with anchovy paste.
In conclusion, I will say that I find Worcester sauce my greatest reliance in devilling bones, in making that thoroughly delightful dish—a devilled shoulder-bone of either mutton or lamb, or, indeed, where anything in the way of meat is concerned. I do not shake the bottle; but that is a matter of individual taste. I have tried Harvey sauce, which also answers; but we at home prefer the former.