Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 62

1.Split the kidneys open without dividing them.

2.Strip off the skin and fat.

3.Score them and rub in mustard and pepper.

4.Run a fine skewer through the joints and across the back of the kidney to keep it flat while broiling.

5.Lay them on a greased gridiron over a clear fire with the cut sides towards it or in a hanging grid, Dutch oven or electric or gas griller.

6.Turn them in three or four minutes, and, in as many more, dish them up quickly.