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Kidneys, Grilled

Warm the gridiron and rub the bars with a small piece of suet. Skin the kidneys and cut them in half without quite dividing them; pass a skewer through each kidney, opening it out flat, and broil them over a clear fire for six or seven minutes, being careful to put the cut side to the fire first. Slip each kidney off its skewer on to a small piece of hot buttered toast, season with pepper and salt, and serve very hot.