Cut them open very evenly, lengthwise, down to the root, for should one half be thicker than the other, one would be underdone whilst the other would be dried, but do not separate them
Skin them
Pass a skewer under the white part of each half to keep them flat
Broil over a nice clear fire, placing the inside downwards
Turn them when done enough on one side, and cook them on the other
Remove the skewers
Place the kidneys on a very hot dish
Season with pepper and salt
Put a tiny piece of butter in the middle of each
Serve very hot and quickly, and send very hot plates to table
Note: A prettier dish than the above may be made by serving the kidneys each on a piece of buttered toast out in any fanciful shape. In this case a little lemon-juice will be found an improvement.
Source: The Book of Household Management by Isabella Beeton (1859)
Hodge-Podge II
