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VEAL KIDNEY (a la Maitre d'Hotel)

Cut a veal kidney in half lengthwise. Season the pieces with salt and pepper, dip them in clarified butter, and afterwards in bread-crumbs, and broil until sufficiently cooked. Put two ounces of fresh butter on a plate, and with the point of a knife work well into it a dessert-spoonful of finely-minced parsley, a pinch of salt, another of pepper, and four or five drops of strained lemon-juice. Continue working these ingredients until the mixture is of the consistency of thick cream. When thoroughly mixed, put the butter on a hot dish, place the broiled kidney upon it, and serve. Time, seven or eight minutes to broil the veal kidney; three or four minutes to mix the sauce. Probable cost, 10d. Sufficient for one person.