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MUTTON KIDNEYS (a la Maitre d'Hotel)

Broil three or four sheep's kidneys (see MUTTON KIDNEYS, BROILED), lay them with the rounded side downwards, and put about one ounce of maitre d'hotel butter, prepared as follows, upon each one. Put four ounces of fresh butter into an earthenware basin, add a little salt and cayenne, a table-spoonful of finely-minced parsley, and a dessert-spoonful of strained lemon-juice; work these ingredients well together with the point of a knife, in a cool place. When thoroughly mixed, divide the butter into equal parts, put a piece upon each kidney, and serve. Time, about six minutes to broil the kidneys. Probable cost, 4d. each. (See also BUTTER, A LA MAITRE D'HOTEL.)