Mutton Kidneys on Skewers

Select fine chocolate colored mutton kidneys, for those either black or pale yellow are of a poorer quality. Split them three-quarters through the round part, so as to open without separating the pieces; suppress the light skin that covers the surfaces, spread them out, and stick a metal skewer through their thickness, to keep them entirely opened; season with salt, coat with oil or melted butter, and roll them in bread-crumbs, then broil with the open side toward the fire; five or six minutes after turn them over and lay a piece of maitre d'hotel butter (No. 581), the size of a small hickory nut, on top of each, and after they are done, dress. The skewers may be removed before serving, and a little of the maitre d'hotel butter laid on top of each kidney.