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Broiled Kidneys

Plunge some kidneys in boiling water; open them down the centre, but do not separate them; peel and pass a skewer across them to keep them open; pepper, salt, and dip them in melted butter.

Broil them over a clear fire on both sides, doing the cut side first; remove the skewer, have ready some maitre d'hote sauce, viz: butter beaten up with chopped parsley, salt and pepper, and a little lemon juice. Put a small piece in the hollow of each kidney and serve hot.--Mrs. P.