Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Broiled Kidneys

• 2 kidneys
  4 tablespoons cracker crumbs
  2 tablespoons butter melted
  salt, pepper and lemon juice

Remove the thin skin from the kidneys, and cut in one fourth inch slices. Wash, soak in acidulated water one half hour. Drain, season, dip in butter, then in crumbs, and broil five minutes. Serve on hot platter with [Maître d’Hôtel Butter].