Time: 6 to 8 minutes.

Sufficient: Allow 1 for each person.

Seasonable at any time.

  1. Sheep kidneys
  2. salt to taste
  3. pepper to taste
  4. butter
  5. lemon-juice (optional)
  • Ascertain that the kidneys are fresh
  • Cut them open very evenly, lengthwise, down to the root, for should one half be thicker than the other, one would be underdone whilst the other would be dried, but do not separate them
  • Skin them
  • Pass a skewer under the white part of each half to keep them flat
  • Broil over a nice clear fire, placing the inside downwards
  • Turn them when done enough on one side, and cook them on the other
  • Remove the skewers
  • Place the kidneys on a very hot dish
  • Season with pepper and salt
  • Put a tiny piece of butter in the middle of each
  • Serve very hot and quickly, and send very hot plates to table

  • Note: A prettier dish than the above may be made by serving the kidneys each on a piece of buttered toast out in any fanciful shape. In this case a little lemon-juice will be found an improvement.

    Source: The Book of Household Management by Isabella Beeton (1859)

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