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Brochette of Mutton Kidneys

Tear skin off twelve very fresh mutton kidneys, then cut in quarter-inch-thick slices crosswise. Cut out an equal number of pieces raw lean bacon, same size but very thin, season kidneys with a half teaspoon each salt and pepper and turn well in the seasoning. Arrange kidneys and bacon alternately on six skewers, roll them in a tablespoon oil, then in bread crumbs. Arrange on a double broiler and broil over a brisk fire for four minutes on each side, dress on a hot dish, pour a little melted butter over and serve.