Lamb Kidneys on Skewers

Split open the kidneys on the round side three-quarters through without separating the parts; run skewers through, having two kidneys to each metal skewer (Fig. 341); season with salt and pepper and cover over with oil, broil them first on the open side and when sufficiently done, turn them over on the other; dress them the open side uppermost, and lay on every kidney a little maitre d'hotel butter (No. 582). Squeeze a little lemon juice over and serve very hot.