Home › The Principles of Cookery › KIDNEYS (a la Brochette)
KIDNEYS (a la Brochette)
Skin six sheep's kidneys, cut them open nearly in half so that they open book fashion; keep them in this position by skewering them with small skewers. Warm two ounces of butter till just oiled. Dip in the kidneys, lay them on a hot gridiron, and grill them for eight to ten minutes, turning them frequently. Serve on the hot buttered toast, sprinkling on each a little chopped parsley, salt, pepper, and a drop or two of lemon-juice. Serve them very hot. Sufficient for six persons. Probable cost, 1s. 11d.