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Mutton Kidneys, Broiled

Skin the kidneys, and open them lengthwise with a knife until the fat or root is reached, then keep them open with a skewer; season with pepper, and broil first on the cut side (this will best preserve the gravy from wasting into the fire when the other side is turned to it). Have ready a round of buttered toast, draw out the skewers and lay the kidneys on it, with a piece of butter, cayenne, and salt on each. Serve hot, or spread the following mixture over the toast. Knead together an ounce of butter, a tea-spoonful of mustard, and cayenne to taste; moisten with a tea-spoonful of Harvey sauce. Serve hot. Time, six or eight minutes to broil. Probable cost, 4d. each. Allow one for each person.