Kidneys à la Brochette
4 kidneys—those of medium size are preferable to large.
2 great spoonfuls of butter.
1 great spoonful chopped parsley, onion, and very fine bread-crumbs.
Juice of half a lemon.
Pepper and salt to taste.
Split the kidneys lengthwise, but not quite through, leaving enough meat and skin at one side to act as a sort of hinge. Rub them well inside with melted butter, and lay them open, as you would small birds, the back downward, upon a buttered gridiron, over a bright fire. They should be done in about eight minutes. Turn often while broiling. Have ready the stuffing of crumbs, parsley, onion, and butter, well seasoned. Heat in a saucepan, stirring until smoking hot. Add the lemon-juice; dish the kidneys, put some of this mixture inside of each, close the two sides upon it, butter and pepper them, and serve.
A few bits of fat salt pork, minced very fine, gives a good flavor to the stuffing. The pork should have been previously cooked.