Mutton Kidneys on Skewers

Ingredients

• 6 mutton kidneys
• 1 teaspoonfal salt
• Y4 teaspoonful pepper
• melted butter or fine olive oil
• 6 slices of broiled bacon
• 2 ounces of maitre d'hdtel butter

Method

1. 1

   Split kidneys, season, dip in melted butter or oil.

2. 2

   Skewer kidneys, broil for 10 minutes, turning.

3. 3

   Arrange on a hot dish with bacon, spread with maitre d'hotel butter, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 217. The excerpt below is the record exactly as published.

Mutton Kidneys on Skewers.— Split 6 mutton kidneys, not separating the parts, remove the skin, season with 1 teaspoonfal salt, Y4 teaspoonful pepper, dip in melted butter or fine olive oil Take 3 skewers ; run a skewer through the thickest part of 2 kid- neys, treat the remaining 4 the same way. Lay them on a hot broiler, with the open side toward the fire, boil 10 minutes, turning several times. When done, arrange the kidneys on a hot dish, alter- nately with 6 slices of broiled bacon, spread 2 ounces of maitre d'hdtel butter

Cook this with the app: pantry check, scaling, and the assistant.