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Broiled Mutton Kidneys with Bacon

Split, without separating, twelve fine, fresh, chocolate-coloured mutton kidneys. Skin them nicely. Have on a soup plate one tablespoon good oil, half teaspoon salt and two saltspoons white pepper; mix well, then drop in the kidneys and roll them in well. Arrange them on a double broiler well set and broil for three minutes on each side. Remove, dress them on six toasts, with a slice of bacon each on two kidneys. Divide a tablespoon melted butter on top of the kidneys and serve.