Toasted Kidneys.
3 kidneys skinned and split lengthwise, each into 3 pieces.
¼ pound of fat salt pork, cut into slices.
Pepper and salt.
Slices or rounds of toasted bread from which the crust has been pared.
Lay the kidneys upon a very hot plate (a tin one is best) in front of, and on a level with a clear brisk fire. Toast the pork upon a fork, slice by slice, holding it so that the gravy will drip upon the kidneys beneath. When the pork is done, lay it upon another hot plate, and set this in the place just occupied by the kidneys. Toast these in their turn, so that the gravy which falls from them shall drop upon the pork. Turn them frequently, and be careful not to lose a drop of the gravy from kidneys or pork. When the gravy ceases to flow the kidneys are done. Serve upon the toast on a hot dish; cut the pork into strips, and lay along the sides of the dish. Pour the gravy over kidneys and toast. This latter should either be fried previously in butter, or be well buttered if toasted in the usual way. Pepper and salt just before sending to table, as salt hardens and toughens the kidneys.