Mutton Chops, Tavern Style

Cut the chops from the saddle, lengthwise having them an inch and a half thick; flatten, pare and garnish each one with a kidney fastened on with a skewer thrust into the fat part of the chop above the minion fillet; sprinkle with salt, baste with oil, and broil until of a fine color on one side, then turn over to finish cooking on the other ten to twelve minutes in all; serve very hot surrounding them with water-cress.