Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 239

Cut the kidneys into thick slices. Melt a little butter and stir into it a saltspoonful of mustard and a dash of lemon juice. Dip each slice of kidney in this, roll in cracker dust, and set aside until this coating stiffens. A half-hour will be long enough. Broil on a small gridiron over a clear fire, turning often that the kidneys may not burn. Be sure they are thoroughly done. Serve very hot.