Brochettes of Lamb Kidneys

Peel off the thin skin covering the kidneys, cut them across into three-sixteenth of an inch slices, season with salt and pepper, and baste with sweet oil. Thread these on skewers alternating each piece with a bit of bacon one inch square and an eighth of an inch thick; dip the whole into oil and roll in fresh bread-crumbs, broil them over a slow fire, dress and sprinkle with maitre d'hotel butter (No. 581).