_Saute._--When prepared as directed below, cut it in pieces as directed
for kidney in _brochettes_. Then put a piece of butter the size of half
an egg in a frying-pan and set it on the fire; when melted, sprinkle in
a teaspoonful of flour, stirring with a wooden spoon the while, add half
a wine-glass of white wine, a tablespoonful of broth, a pinch of chopped
parsley, salt and pepper, boil ten minutes and lay the fillets in; have
a quick fire, and as soon as cooked dish them, spread the sauce over,
sprinkle on a few drops of lemon-juice, and serve.
_To prepare._--Never cook a kidney except it be very fresh. Prepare in
the following way, a beef, sheep, or calf's kidney. Pig's kidneys are
excellent if they have no disagreeable taste, but it is very often the
case. The bad taste may be partly taken away by blanching the kidney,
but it makes it tough and tasteless; it is better to throw it away.
_In Brochettes._--Split the kidney in four lengthwise, and then cut it
in rather small pieces. Cut fat salt pork in pieces of the same size as
the pieces of kidney--the fatty part of the kidney must not be
used--then salt and pepper the pieces of kidney; take a common skewer
and run it through a piece of kidney, then through a piece of salt pork;
repeat this till the skewer is full. Fill as many skewers as are
necessary till the whole kidney is used; and then roast before a good
fire, basting often with melted butter. Serve warm.
_Another way._--Prepare as above, and instead of roasting, put the
skewers in a bake-pan, spread a little butter over the kidney and salt
pork, cover the bottom of the pan only with cold water, and bake. While
in the oven, turn over and baste occasionally.
Serve as the above, with its gravy, and warm.
_Another._--Skewer the kidney, or rather pieces of kidney and salt pork
as above; dip them in beaten egg, roll them in bread-crumbs, and fry
them in hot fat. Serve warm, but without gravy.