Kidneys A La Brochette

Divide two or more kidneys, put them on a silver skewer, melt some butter, and with a paste-brush butter them well all over; set them upon the gridiron as near the fire as possible, for they cannot be done too quick. Turn them every minute, and when half done season with salt, pepper, and a little cayenne. Put them, skewer and all, on a hot plate, squeeze a little lemon juice over them, and serve. You may garnish them with beurre a la maitre d'hotel.

Kidneys Saute

Cut three kidneys each in five pieces; put an ounce of butter in the saute-pan; when very hot put in the kidneys, stir round for a few minutes with a spoon till they are set. Add a teaspoonful of flour, quarter of a one of salt, and the third part of that of pepper. Mix well; add half a gill (about two tablespoonfuls) of broth, and a small wineglassful of either sherry, port, or champagne, and a few mushrooms. Do not let them boil; a few minutes is enough to do them.