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Pig's Kidneys, Broiled

Split the kidneys lengthwise from the rounded part, without separating them entirely. Peel off the skin, and pass a wooden or metal skewer through them to keep them flat. Sprinkle a little pepper, salt, and powdered sage over them, oil them slightly, and broil them over a clear fire, the hollow side first, so that the gravy may be kept in when they are turned. Serve on a hot dish, either with or without maitre d'hotel sauce in a tureen. Time to broil the kidneys, four minutes each side, or more, according to the size. Sufficient, one kidney for each person.