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SHEEP'S KIDNEYS, BROILED (M. Ude's recipe)

Take some kidneys that have been kept for a while, cut them in two, and remove the thin skin that covers them, use a small skewer to keep them open, in imitation of two shells; powder them over with a little pepper and salt, dip them into a little melted butter, and broil them just as you are going to serve up. Broil first the side that you have cut open; when you broil the other side, the whole of the gravy issues to the upper part. Mind when you take them off the fire that the gravy does not drop off. Have some parsley chopped very fine and mixed with fresh butter, the juice of a lemon, pepper, and salt; put a little of the mixture over each kidney, and send up to table in a hot dish. N.B.--Kidneys are an excellent breakfast for sportsmen, but are seldom sent up for dinner. They must be eaten directly, as they lose their goodness by waiting. They have also the disadvantage of being uneatable if they are too much done; and he who cannot eat meat underdone should not have them at his table.