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Broiled Kidneys with Green Peppers

Split some fine beef kidneys, remove the outer skin and sinews, and wipe well. Sprinkle the kidneys with pepper and salt, and let stand for an hour or more. Dip them then, into melted Crisco and broil over a clear fire. Meanwhile, chop 2 green peppers, freed from their seeds, and fry with 1/2 a teaspoon chopped onion and 1 tablespoon chopped parsley in Crisco till the pepper is quite done, having no more moisture, or Crisco that is in the pan, than is necessary to cook the green peppers. Dish the kidneys and surround with the sauce of green peppers.