Master Recipe: Mixed Grill With Shallot-Mustard Sauce

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5 chicken livers, trimmed, lobes separated (about 10 pieces)

Freshly ground pepper to taste

4 or 5 slices thick- cut bacon

3/4 pound (about 3) veal kidneys, trimmed of membrane and extraneous fat

8 hot Italian sausages

8 loin lamb chops, each 1 1/4-1 1/2 inches thick, ``tails'' secured to chops with wooden picks

8 chicken wings, tips removed, wings cut through the joint into 2 pieces

6 large portobello mushrooms, stemmed, rinsed, patted dry

5 medium-large onions, root intact, quartered through the root end

1/3 cup olive oil

Salt to taste

1 pint cherry tomatoes, stemmed

Shallot-Mustard Sauce (see recipe)

Watercress sprigs for garnish

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