ABSTRACT
Lamb Kidneys Mousquetaire. Remove the fat, split, skewer, season with salt, pepper, fmely chopped shallots. Rub a pot with butter, bacon, or any culinary fat. Arrange your kidneys in it. Put on the fire or on hot ashes. Cover. Put hot coals on the lid. Cook only a moment or two, which is all they require. Arrange on a platter. For sauce, add a little water, white of bread, salt, pepper, and a dash of vinegar to the pot in which they were cooked.
