Everybody knows, I fancy, that when one has cut off the skin of some
lambs' kidneys, and then cut the kidneys into quarter-inch-thick
slices, seasoned them with salt and pepper, dipped them in oil, and
then threaded them on skewers with alternating slices of bacon a
brochette of kidneys is well under way. To complete the operation they
are dipped into oil, then into bread-crumbs and broiled over a slow
fire. In serving there's no reason in the world why one should not
indulge one's fancy for any simple sauce that will help the kidneys to
tickle one's palate. Good as this dish is, I must confess I like it
better when chickens' livers are substituted for the kidneys. By the
way, do you know that every up-to-date marketman has them all
skewered, and all that you have to do is to add the seasoning and see
to the broiling?