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Mutton Kidneys, Bread-Crumbed

Take three or four mutton kidneys, cut them open from the rounded part without separating them; take off the thin skin, and pass a small skewer through the points and over the back to keep them flat. Dissolve an ounce of butter in a frying-pan, dip each of the kidneys in this, and afterwards strew some finely-grated bread-crumbs over them. Broil them over a clear fire for six minutes, three minutes each side, and serve them neatly on a hot dish. Probable cost, 4d. each. Sufficient for two or three persons.