661 | Mutton Kidneys en Brochette au Petit Salé.
—Split twelve mutton kidneys in two, but do not separate the parts; remove the skin, place them in a deep plate, and season with a tablespoonful of salt, and a teaspoonful of pepper, adding two tablespoonfuls of sweet oil. Roll them well. Take six skewers, put a skewer through the two kidneys in the centre, and repeat the same for the others. Broil four minutes on each side. Arrange on a hot dish, pour a gill of maître d’hôtel butter (No. 145) over, and cover with six slices of broiled bacon (No. 754.)