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Veal Kidney, Broiled

Skin the kidney and cut it in halves lengthwise. Flatten these, season with salt and cayenne, dip them in clarified butter, and bread-crumb them. Broil over a clear fire, and serve on a hot dish with a small piece of maitre d'hotel butter under them. This butter may be made as follows. Pick and wash half an ounce of parsley. Chop it small, then put it in the corner of a napkin, dip it in cold water, and wring it dry. Put it in a basin with a little pepper and salt, three ounces of butter, and a dessert-spoonful of lemon-juice. Beat it with a wooden spoon or a knife till it looks like cream, when it will be ready for use. If it is placed too near the fire so as to melt the butter the preparation will be spoilt. Time to broil the kidney, eight minutes--i.e. four minutes to each side.