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Deviled Kidneys

Remove the skin from as many kidneys as may be required, parboil them in a small quantity of water, cut down the center and dip in warmed butter. Dust over with salt and pepper and a little cayenne if desired, broil over a clear fire, and serve on a dish with some butter worked in with minced parsley, pepper and salt.

Mutton Kidneys, French Style Skin the kidneys, cut them into quarters, put them into a fryingpan with a lump of butter, and fry them, dredging lightly over with flour. When the kidneys are nearly cooked, put in a few chopped mushrooms, some chopped shallots and parsley, and a small wineglassful of sherry or white wine, seasoning to taste with salt and pepper, and finish frying them, stirring constantly at the same time. When cooked, turn the kidneys on to a hot dish, garnish with slices of lemons, and serve.