Kidneys (Broiled)

Instructions

1. Take four sheep's kidneys. With a sharp knife cut each kidney open lengthways down to the root, but do not separate them.
2. Skin them, and put a small skewer under the white part of each to keep them flat.
3. Make the gridiron warm and rub it over with butter.
4. Place the kidneys with the inside downwards, and broil them over a clear fire.
5. When sufficiently done on one side, turn them on the other.
6. Remove the skewers, season with pepper and salt, and put a little piece of butter in the centre of each.
7. Serve on a piece of well-buttered toast. They must be sent to table as hot as possible.