Cut each one of three kidneys into three pieces, and lay upon a very hot tin plate in front of a hot fire, where a clear glow will fall upon them. Have ready thin slices of fat bacon, hold each slice upon a fork close to the red grate so that the gravy will drip upon a slice of kidney below. Having toasted all the bacon, lay it upon a second hot plate, taking up the first and draining off every drop of gravy over the bacon. Now, toast the kidneys over the bacon. When no more juice drips from each kidney it is done. Lay each in turn upon a slice of toast, in a hot dish, garnish with the pork, sprinkle with pepper and pour the gravy over the kidneys. Serve hot.