Mutton Kidneys.
Cut some mutton kidneys, open down the centre, do not separate them;
peel, and pass a skewer across them to keep them open, season and dip
them in melted butter, broil over a clear fire, doing the cut side
first; remove the skewers; have ready a little butter mixed with some
chopped parsley, salt, pepper and
a little lemon juice and a dash of
nutmeg; put a small piece of this butter in the centre of each kidney
and serve hot.
No comments:
Post a Comment