These are quite an epicure's dish, and care must be taken to cook them
slowly. Having skinned the kidneys (they must not be split or cut) dip
them for a moment in boiling fat, place them on the gridiron over a
slow fire, turning them every minute. They will take ten to fifteen
minutes to cook, and will be done as soon as the gravy begins to run.
Place them on a hot dish rubbed over with butter, salt and pepper them
rather highly. It must be understood that kidneys thus cooked ought to
have the gravy in them, and that when they are cut at table it should
run from them freely and in abundance.