Broiled Mutton Kidneys

8 to 10 minutes.

Method

Split them open lengthwise without dividing them, strip off the skin and fat, run a fine skewer through the points and across the back of the kidneys to keep them flat while broiling, season them with pepper or cayenne, lay them over a clear brisk fire, with the cut sides towards it, turn them in from four to five minutes, and in as many more dish, and serve them quickly, with or without a cold Mâitre d’Hotel sauce under them. French cooks season them with pepper and fine salt, and brush a very small quantity of oil or clarified butter over them before they are broiled: we think this an improvement.

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